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Potatoes: Mexican Potato And Corn Casserole

Source of Recipe


Yankeette






List of Ingredients



• 2 pounds potatoes, peeled and sliced
  
• Salt and pepper, to taste
  
• 4 ears corn, cut off cob, or 2 cups frozen cream style corn
  
• 1 (4 1/2 ounce) can chopped green chiles
  
• 2 tablespoons butter
  
• 2 cups buttermilk
  
• 2 tablespoons chopped chives
  
• 2 cups grated monterey jack cheese
  






Instructions



1. Butter a 9x13 inch baking dish. Arrange half of the potato slices in the dish. Season with salt and pepper.
   
   
2. Sprinkle with half of the corn and half of the chiles. Dot with butter. Repeat the layers. Pour the buttermilk over all.
   
   
3. Bake in a 375 degree oven for 1 hour. Remove the casserole from the oven and sprinkle with chives. Top with the cheese and return to oven until cheese melts. Serves 8