Title: New Mexican Potatoes Au Gratin
Categories: Vegetable
Yield: 2 Servings

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

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

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.