1 tablespoon butter
1/4 teaspoon pepper
1 cup milk
1 cup shredded pepper jack cheese
7 ounces diced green chiles
7 ounces whole kernel corn, drained
1 tablespoon flour
2 tablespoons butter or margarine
1 1/3 pounds potatoes (4 medium) unpeeled, sliced 1/8 inch thick
Servings: 4
Spread butter on bottom of 10 or 12-inch non-stick skillet. Layer half the potato slices on bottom of skillet. Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes. Repeat layers, ending with salt and pepper. Pour milk over all. Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover and cook 5 minutes longer.
Preparation Time: 15 minutes
Start to finish: 40 minutes
1/4 teaspoon pepper
1 cup milk
1 cup shredded pepper jack cheese
7 ounces diced green chiles
7 ounces whole kernel corn, drained
1 tablespoon flour
2 tablespoons butter or margarine
1 1/3 pounds potatoes (4 medium) unpeeled, sliced 1/8 inch thick
Servings: 4
Spread butter on bottom of 10 or 12-inch non-stick skillet. Layer half the potato slices on bottom of skillet. Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes. Repeat layers, ending with salt and pepper. Pour milk over all. Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover and cook 5 minutes longer.
Preparation Time: 15 minutes
Start to finish: 40 minutes
