Fiesta Scalloped Potatoes |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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 |
2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons finely chopped pickled jalapeños |
1 cup fresh corn kernels |
1/4 cup thinly sliced green onions |
1/4 cup very tiny diced red bell pepper |
4 ounce can diced green chilies |
1 cup shredded pepper jack cheese |
1 cup sour cream |
2 cups cream |
Directions:
1. Preheat oven to 350 then butter a rectangular glass baking dish.
2. Peel and slice potatoes into 1/4 slices.
3. Toss potatoes in a large bowl with salt, pepper, jalapeños, corn, onions, peppers and chilies.
4. Layer half the potato mixture in the buttered baking dish distributing all vegetables evenly.
5. Sprinkle with half the cheese and top with remaining potatoes and vegetables.
6. Whisk together the sour cream and cream then pour over potatoes.
7. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles.
8. Sprinkle with remaining cheese then bake uncovered for 75 minutes.
9. Remove from oven and cool slightly then serve while warm.
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