A mexican twist on a classic
serves 10
Ingredients:
2 lbs baking potatoes (abt 6)
3 T flour
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese
Directions:
Heat oven to 350F. Book potatoes in boiling water in saucepan 20 min or til tender; drain. Cool. Peel and slice potatoes. Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed; top w/ cheese. Bake 25-30 mins or til heated through.
No comments:
Post a Comment