- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 4 large Organic Russet Potato peeled and sliced thinly
- 2 Anaheim Chile roasted peeled seeded and diced
- 1 1/2 cups Cheddar Cheese grated
- Salt and Pepper to taste
- 1 cup Chicken Stock
- 1 cup Heavy Cream
Directions
Butter an 11x7 baking dish. Layer 1/3 of the potatoes, 1/2 cheese, and 1/2 chiles. Season with salt and pepper. Repeat layers, ending with potato slices. Mix the stock and cream in a separate bowl. Pour over potato mixture. Bake in a 400-degree oven, about 45 minutes, or until potatoes are tender and liquid is absorbed, and the top is browned. Allow to stand for 5 minutes before serving.
