Easy Potatoes au Gratin - Just 5 Ingredients
Tracy @ havingfunsaving.com
Crema Mexicana made with Real California Milk
Queso Fresco made with Real California Milk
small can diced mild chiles
medium sized yellow onion - diced
2 - 2 1/2
russet potatoes sliced thin - I used a mandoline - I left the skins on
you can peel them though if you prefer
ground black pepper
Preheat the oven to 400 degrees.
Spray a 9x13 pan or casserole dish with cooking spray.
Place half of the potatoes in the greased pan.
Cover them with half of the green chiles and onions and half of the crema mexicana.
Place the remaining potatoes in the pan.
Top with the rest of the onions and green chiles and then pour on the remaining sauce.
Cover the pan and bake for 40 minutes.
Remove from the oven, uncover and sprinkle queso fresco over the top
Bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is melted and the potatoes are tender.
You can broil the dish for 1 minute or so at the end to get the cheese extra brown if you would like.