Fiesta Scalloped Potatoes
From chefmeow 15 years ago
- 75 minutes to make
- Serves 8
FIESTA SCALLOPED POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Terrell, Texas in 1996.
Ingredients
- 4 pounds large russet potatoes shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons finely chopped pickled jalapeños shopping list
- 1 cup fresh corn kernels shopping list
- 1/4 cup thinly sliced green onions shopping list
- 1/4 cup very tiny diced red bell pepper shopping list
- 4 ounce can diced green chilies shopping list
- 1 cup shredded pepper jack cheese shopping list
- 1 cup sour cream shopping list
- 2 cups cream shopping list
How to make it
- Preheat oven to 350 then butter a rectangular glass baking dish.
- Peel and slice potatoes into 1/4" slices.
- Toss potatoes in a large bowl with salt, pepper, jalapeños, corn, onions, peppers and chilies.
- Layer half the potato mixture in the buttered baking dish distributing all vegetables evenly.
- Sprinkle with half the cheese and top with remaining potatoes and vegetables.
- Whisk together the sour cream and cream then pour over potatoes.
- Tap the baking dish on the counter to spread out the sauce and help release any air bubbles.
- Sprinkle with remaining cheese then bake uncovered for 75 minutes.
- Remove from oven and cool slightly then serve while warm.
cuzpat
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" It was excellent "