- 6
- 25 mins
- 60 mins
0/5
(0 Votes)
Ingredients
- 1 c half-and-half
- 3 drops of hot pepper sauce
- 1/4 tsp cumin
- 4 large russet potatoes
- 1 1/2 c shredded monterey jack cheese with jalapenos, divided
- 1 (4 oz) can chopped green chiles, drained
- 1/2 c thinly sliced onion
- 1 small tomato, thinly sliced
- 1 tbsp minced cilantro or 1 tsp dried parsley
Preparation
Step 1
Preheat oven to 375. Mix half-and-half, hot pepper sauce and cumin. Peel potatoes and cut into thin slices or julienne shreds
Reserve 3 tbsp cheese. Alternate layers of potatoes, chiles, onion, half-and-half mixture and cheese in a lightly greased casserole. Cover with foil
Bake for 30 min or until potatoes are tender. Remove foil. Arrange tomato slices over the top. Sprinkle with reserved cheese.
Bake for 5 min longer. Preheat broiler. Broil for 2 min or until cheese is golden brown and bubbly. Sprinkle with cilantro
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