Southwest Gratin Potatoes
With lots of great southwest cheesy flavor, these potatoes are very easy to prepare for any occasion.
8 Yukon Gold potatoes, medium, thinly sliced
1C Monterey Jack cheese, shredded
1C Mild cheddar cheese, shredded
½C Parmigiano-Reggiano cheese, grated
1 4oz Can Diced green chilies (we prefer Hatch)
1¼C Half & Half
1 Red bell pepper, diced
2 TBSP Chives, chopped
1 TBSP Arizona Original Rub
1 TBSP Arizona Chipotle Rub
Preheat oven to 350° F. In large mixing bowl, combine cheese, half & half, diced green chilies, diced bell pepper, Arizona Rub and one tablespoon chives. Mix well. Add sliced potatoes and stir well to ensure that all the potatoes are thoroughly coated. Pour potato and cheese mixture into a baking dish (approx 7″ x 11″). Top with an extra sprinkle of Parmigiano-Reggiano cheese, Arizona Rub and remaining chives. Cover with aluminum foil and bake for one hour. Remove foil and continue baking for 30 minutes more until potatoes are nicely browned. Remove from oven, cool slightly and serve.
Serves 4 – 6
*Cook times are approximate.