Title: New Mexican Potatoes Au Gratin
Categories: Spice Southwest Vegetable
Yield: 1 Servings

2	lg	Potatoes
1	tb	Flour
2	tb	Butter
1/2	ts	Salt
1/2	ts	Pepper
12	oz	Sour cream
4	oz	Can chopped green chiles
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 klbaldwi@ingr.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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