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Fiesta Scalloped Potatoes

Source of Recipe


Kathy Casey






List of Ingredients



• 4 pounds large russet potatoes
  
• 2 tsp salt
  
• 1/2 tsp black pepper
  
• 2 Tbsp finely chopped pickled jalapeños
  
• 1 cup fresh corn kernels (or 1 cup frozen corn, defrosted)
  
• 1/4 cup thinly sliced green onions
  
• 1/4 cup very tiny diced red bell pepper
  
• 1 (4-ounce) can diced green chilies
  
• 1 cup shredded Cheddar cheese
  
• 1 cup sour cream
  
• 2 cups cream
  






Instructions



1. Preheat oven to 350° F. Butter a 9- x 13-inch glass baking dish.
   
   
2. Peel and slice the potatoes into 1/4-inch slices. You should have 10 to 12 cups of potatoes. Toss them in a large bowl with the salt, pepper, jalapeños, corn, green onions, red pepper and diced green chilies. Layer half of the potato mixture in the buttered baking dish, distributing all of the veggies evenly. Sprinkle with half of the cheese and top with the remaining potatoes and veggies. In a bowl, whisk together the sour cream and cream, and 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.
   
   
3. Bake potatoes, uncovered, for about 1 to 1-1/4 hours, or until browned and completely tender all the way through when poked with a knife. Serve immediately.
   
   Makes 8 to 12 servings.
   
   ....................
   
   TO MAKE IN ADVANCE:
   
   Cool, then store, covered and refrigerated, for up to 1 day. To reheat, bring potatoes to room temperature and reheat in a 350° F oven until hot.