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Course : Side Dish
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Potatoes With Chile and Cheese

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1/2 cup chopped sweet onion
  • 1 clove garlic, finely minced
  • 2 tablespoons butter
  • 2 tablespoons crushed dried New Mexican chile pepper, or use mild green chile
  • 3 to 4 large potatoes, peeled and diced
  • shredded Monterey Jack or Cheddar cheese

PREPARATION:

Saute the onion and garlic in the butter until soft, then add the chile. Toss the potatoes in the mixture.

Place the potatoes in a shallow pan with a little water and bake in a 350° oven until the potatoes are tender, about 45 minutes.

Sprinkle the cheese over the top of the potatoes and put back in the oven for 3 to 5 minutes, until cheese is melted. Serve hot.
Serves 4.

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