New Mexican Potatoes Au Gratin

• potatoes, large Russets work best↗2
• flour↗1 tablespoon
• butter↗2 tablespoons
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• sour cream↗12 ounces
• chopped green chilies4 ounces
• monterey jack cheese, grated↗8 ounces

Step-by-step instructions

1. 1

   In a saucepan, melt butter over medium high heat.

2. 2

   Add flour and let cook and brown slightly, forming a thick roux.

3. 3

   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).

4. 4

   Remove from heat and add most of the cheese; set aside.

5. 5

   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.

6. 6

   Bake at 350°F for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.