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:
In a saucepan, melt butter over medium high heat.
Add flour and let cook and brown slightly, forming a thick roux.
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).
Remove from heat and add most of the cheese; set aside.
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.
Bake at 350 F for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.