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Hacienda Potatoes




Source of Recipe


Dolores Borunda's easycook.com


Recipe Introduction


Makes 6 servings


List of Ingredients




2 pounds red potato small
¼ cup green chili diced, drained
3 tablespoons parmesan cheese, grated
2 garlic large, crushed
3 tablespoons olive oil
¼ cup green onion sliced
1½ teaspoons chicken bouillon
¾ teaspoon cumin ground
¼ teaspoon salt
¼ teaspoon hot pepper sauce
½ cup half and half
2 tomatoes small firm, sliced ¼-inch thick
Cilantro or parsley sprigs
Green onion additional sliced





Recipe



In a large saucepan, cook potatoes in boiling salted water until tender. Drain, cool slightly and peel. Cut in half if large. Slice about 3/8 -inch thick. (You will need about 5 cups). Arrange slices around outer edge of a greased 1-quart shallow baking dish or 9-inch deep-dish pie plate, overlapping edges, then filling in the center of the dish. Sprinkle chilies and 2 tablespoons of the Parmesan cheese over potatoes.

Preheat oven to 400°. Meanwhile, in a small skillet over medium heat, sauté garlic in hot olive oil until lightly browned; discard garlic. Quickly stir in green onions, bouillon granules, cumin, salt and hot pepper sauce, then half-and-half. Bring to a boil, then spoon over potatoes. Arrange tomato slices in a pinwheel design in center of dish. Sprinkle tomatoes with remaining 1 tablespoon Parmesan cheese.

Bake for 25 minutes or until edges are bubbly and potatoes are lightly browned.

Garnish with cilantro and green onions.