New Mexican Potatoes Au Gratin

Try this variation on the traditional potato dish; it's creamy, and a little bit spicy.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  potatoes, large Russets work best
• 1  tablespoon flour
• 2  tablespoons butter
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 12  ounces sour cream
• 4  ounces  chopped green chilies
• 8  ounces monterey jack cheese, grated

Directions

1. In a saucepan, melt butter over medium high heat.
2. Add flour and let cook and brown slightly, forming a thick roux.
3. Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (Add milk 1 T. at a time if you need to thin it a bit).
4. Remove from heat and add most of the cheese; set aside.
5. Slice unpeeled potatoes into 1/4 inch thick slices. Place one layer in small casserole, and pour half the cheese sauce over. Layer and and pour again.
6. Bake at 350°F for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.