Side Dish
4 - 6 servings
20 minutes
45 minutes
Chef Ida Rodriguez
4 large Organic Russet Potatoes, peeled and sliced thinly
2 Anaheim Peppers, 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
Butter an 11x7 baking dish. Layer 1/3 of the potatoes, 1/2 cheese, and 1/2 Anaheim Pepper. 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.
