Try some spicy TexMex potatoes
My love of TexMex food and green chilies inspires me to turn any dish into something with a little spice. Green chilies are usually mild enough that the whole family can enjoy them, but feel free to substitute jalapeos or something hotter if that suits you.
TexMex Potatoes Gratin
4 potatoes, cut into
1/8-inch rounds (I leave the peel on)
1 c. fresh corn kernels
c. diced green chilies
c. sour cream
1 t. salt
t. freshly ground black pepper
3 c. grated Monterey Jack cheese
Butter for baking dish
Preheat oven to 400 degrees. Butter an 8-inch or 9-inch pie pan or casserole dish. Combine green chilies and corn. In small bowl, mix half-and-half with sour cream. Layer half of the potatoes in buttered dish. Season with half the salt and pepper. Sprinkle with 1 c. cheese. Layer with half the chili and corn mixture. Repeat layers. Pour cream sauce evenly over everything. Cover with foil and bake for 30 mins. Remove foil and top with remaining c. of cheese. Continue baking for 30 mins. longer until cheese is bubbly and golden brown. Makes 6 servings.
Tip: Place baking dish on a foil-lined cookie sheet to catch anything that bubbles over.
Enjoy something made fresh!
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