Ingredients:
1 lb potatoes, halved lengthwise and cut into 1/4 inch slices ( about 2)
1 onions, quartered and cut into 1/4 inch thick slices
1 cup milk
1 cup chicken stock
2 tablespoons chile powder ( preferably New Mexican, not chili powder)
1 teaspoon cumin, ground
1 teaspoon oregano, dried ( preferably Mexican)
3 cloves garlic, crushed
salt and pepper, to taste
Directions:
Butter a deep 1 1/2 quart baking dish.
Layer the potatoes and onions in dish.
Blend remaining ingredients and pour over potatoes and onions.
Cover, and bake at 400 F.
for 45 minutes.
Remove cover, toss potatoes and onions, and liquid and bake an additional 25 minutes or until potatoes are tender and liquid has reduced to a thick gravy.
Servings: 4
Time preparation: 15 min.
Time total: 85 min.