Shelly's Recipe

MEXICAN STYLE POTATOES

Category: Hash Brown Potatoes/Casseroles

Mix 6 oz grated Parmesan and shredded cheddar cheeses in a bowl. In a separate bowl, mix 1 diced medium onion and 1 can diced green chilies.

Thinly slice 1 1/2 lb raw peeled potatoes. Butter a casserole dish. Place 1/3 potatoes in dish, overlapping in layers. Season with salt and pepper. Add 1/2 cheese mixture the 1/2 onion mixture. Repeat layering.

Sprinkle with additional Parmesan cheese, dot with cubed butter and pour 1/2 cup heavy cream over mixture. Bake at 375 for 40 minutes or until bubbly. Let set for 15 minutes. Cut into squares.