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New Mexican (Scalloped) Potatoes

 My brief childhood move to New Mexico is full of great recipes and great food as my parents really embraced it as an adventure away from our Los Angeles home. My mom took a cooking class and carried the flavors into her home for the rest of her life. You can add meat to this dish if you want a casserole out of it.


Preheat oven to 350º. Lightly oil/butter a 9x12 baking dish. 

Scrub and slice thinly 1 1/2 lbs new red or golden potatoes.

Dice 1/2 c red, yellow or white onion

Chop 3/4 -  1 c of roasted green chiles - Hatch Chiles are recommended if you can get them, as hot as you prefer

Cube 4 T butter

You will also need about 1 c heavy cream

1 c grated Queso Oaxaca or Jack or white cheddar cheese, a mild flavored "good melter"

2 t salt

1 t freshly ground canela (mexican cinnamon) 

Layer the ingredients in 4 layers, starting with a thin layer of 1/4 of the potatoes followed by 1/4 c cream and topped with 1/4 of the chiles, cheese, onion, butter, salt and canela. Repeat layers

Bake 40 - 50 minutes, until the potatoes are soft and the top is golden 

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