Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter; divided use 1 ds Pepper; generous
1 1/2 lb Boiling potatoes; such as 1/3 c Canned green chili;
-red potatoes; -chopped -=OR=-
1 cl Garlic; peeled slightly 3 Whole mild chilies; chopped
-crushed 1 c Monterey Jack cheese;
3/4 c Chicken stock; -(about 4 oz)
1/4 ts Cumin; Salt; (optional)

(1). Preheat over to 425 degrees. Use 1 tablespoon butter to grease
the gratin dish ir casserole with a capacity of 4 to 5 cups. (2).
Cut the potatoes into 1/4" slices by hand or with the slicing blade
of a food processor. (3) Bring the garlic, chicken stock, cumin and
pepper to boil in a small sauce pan while you slicing the potatoes.
Have the chopped chili and the shredded cheese at hand. (4). To
assemble the gratin, arrange half the potatoes slices in the baking
dish, evenly dot them with the green chilies, then sprinkle half the
cheese over them. Salt very lightly or not at all, depending on the
saltiness of the chicken broth. Repeat with another layer, using up
the remaining potatoes, chilies and cheese. (5). Remove the garlic
clove from the boiling broth and carefully pour broth over the
potatoes. Dot surface with the remaining 1 tb butter. (6). Bake for
30 minutes or until the surface is browned and potatoes are
knife-tender. Allow to cool a few minutes and serve. Source: The San
Diego Union-Tribune, Food Section, Feb. 8, 1995. + Recipe of the Week
+ The Feast of Santa Fe cookbook. Brought to you and yours via Nancy
O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-11-95

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