| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Vegetable |
2 |
Servings |
INGREDIENTS
| 2 |
lg |
Potatoes |
| 1 |
tb |
Flour |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ct |
(12-oz) sour cream |
| 1 |
cn |
(4-oz) chopped green chiles |
| 1 |
pk |
(8-oz) Monterrey Jack cheese |
INSTRUCTIONS
In saucepan, melt butter over medium high heat. Add flour and stir into
butter. Let cook and brown slightly, forming a thick roux. Stir in sour
cream, green chiles, salt and pepper. Let thicken to the consistency of
thick gravy (add a milk 1 T. at a time if you need to thin it a bit).
Remove from heat and add most of the cheese; set aside. Slice unpeeled
potatoes into 1/4" thick slices. Place one layer in small casserole, and
pour half the cheese sauce over; layer again and pour again. Bake at 350
degrees for 45 min. - 1 hr. Top with what's left of the cheese and bake an
addition 15 min. Karen Baldwin, Intergraph <klbaldwi@ingr.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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