| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
|
Baking potatoes |
|
|
Oil; prefer canola or corn |
| 3/4 |
c |
Green chilis roasted/chopped |
| 3/4 |
c |
Monterey jack cheese; grated |
| 1/3 |
c |
Red onion; chopped |
| 1 |
c |
Half-and-half |
|
|
Salt & Pepper to taste |
|
|
Nutmeg |
INSTRUCTIONS
Prepare the smoker for barbecuing, bringing the temperature to 200-220
degrees F.
Slice the potatoes into chunks about 1 inch thick. Coat each chunk with
oil.
Place the potatoes on a small grill rack, transfer them to the smoker, and
smoke for 50 to 75 minutes, or until they are partially cooked and well
perfumed with smoke. When the potatoes are cool enough to handle, slice
them thinly.
Preheat the oven to 350 degrees F and grease a baking dish. Layer one-third
of the potatoes with about one-third of the chile, cheese, onion,
half-and-half, salt, and pepper. Repeat the layers until all the
ingredients are used. Dust liberally with nutmeg.
Bake, uncovered, for 40 minutes. Uncover the dish and bake for an
additional 10 minutes, or until the potatoes are meltingly tender. Serve
warm.
Source: "Smoke & Spice" by Cheryl Alters Jamison and Bill Jamison
Date: Wed, 26 Jun 1996 22:05:12 GMT
From: Linda Place <placel@worldnet.att.net>
MC-Recipe Digest #130
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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