Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.47 Kcal (1890 kJ) | ||
| Calories from fat | 156.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.41g | 27% | |
|---|---|---|---|
| Cholesterol | 54.33mg | 18% | |
| Sodium | 902.33mg | 38% | |
| Potassium | 1460.44mg | 31% | |
| Total Carbs | 58.26g | 19% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 5.77g | 23% | |
| Protein | 18.65g | 37% | |
| Vitamin C | 25.8mg | 43% | |
| Iron | 2.4mg | 14% | |
| Calcium | 289.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 117.99 Kcal (494 kJ) | ||
| Calories from fat | 40.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 27% | |
|---|---|---|---|
| Cholesterol | 14.2mg | 18% | |
| Sodium | 235.82mg | 38% | |
| Potassium | 381.67mg | 31% | |
| Total Carbs | 15.22g | 19% | |
| Sugars | 0.85g | 13% | |
| Dietary Fiber | 1.51g | 23% | |
| Protein | 4.87g | 37% | |
| Vitamin C | 6.7mg | 43% | |
| Iron | 0.6mg | 14% | |
| Calcium | 75.6mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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