Fiesta Scalloped Potatoes
4 pounds large russet potatoes
2 tsp salt
1/2 tsp black pepper
2 Tbsp finely chopped pickled jalapeños
1 cup fresh corn kernels (or 1 cup frozen corn, defrosted)
1/4 cup thinly sliced green onions
1/4 cup very tiny diced red bell pepper
1 (4-ounce) can diced green chilies
1 cup shredded Cheddar cheese
1 cup sour cream
2 cups cream
Preheat oven to 350. Butter a 9- x 13-inch glass baking dish.
Peel and slice the potatoes into 1/4-inch slices. You should have 10
to 12 cups of potatoes. Toss them in a large bowl with the salt,
pepper, jalapeños, corn, green onions, red pepper and diced green
chilies. Layer half of the potato mixture in the buttered baking
dish, distributing all of the veggies evenly. Sprinkle with half of
the cheese and top with the remaining potatoes and veggies. In a
bowl, whisk together the sour cream and cream, and pour over
potatoes. Tap the baking dish on the counter to spread out the sauce
and help release any air bubbles. Sprinkle with remaining cheese.
Bake potatoes, uncovered, for about 1 to 1-1/4 hours, or until
browned and completely tender all the way through when poked with a
knife. Serve immediately.