HACIENDA POTATOES

Hacienda Potatoes image

Number Of Ingredients 14

2 pounds red potatoes small
1/4 cup green chili diced, drained
3 tablespoons Parmesan cheese freshly grated
2 garlic large, crushed
3 tablespoons olive oil
1/4 cup green onion sliced
1 1/2 teaspoons chicken bouillon
3/4 teaspoon cumin ground
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 cup half and half
2 tomatoes small firm, sliced 1/4 -inch thick
cilantro or parsley sprigs
green onion Additional sliced

Steps:

In a large saucepan, cook potatoes in boiling salted water until tender. Drain, cool slightly and peel. Cut in half if large. Slice about 3/8 -inch thick. (You will need about 5 cups.) Arrange slices around outer edge of a greased 1-quart shallow baking dish or 9-inch deep-dish pie plate, overlapping edges, then filling in the center of the dish. Sprinkle chilies and 2 tablespoons of the Parmesan cheese over potatoes.Preheat oven to 400°. Meanwhile, in a small skillet over medium heat, sauté garlic in hot olive oil until lightly browned discard garlic. Quickly stir in green onions, bouillon granules, cumin, salt and hot pepper sauce, then half-and-half. Bring to a boil, then spoon over potatoes. Arrange tomato slices in a pinwheel design in center of dish. Sprinkle tomatoes with remaining 1 tablespoon Parmesan cheese.Bake for 25 minutes or until edges are bubbly and potatoes are lightly browned.Garnish with cilantro and green onions.

Nutrition Facts : Nutritional Facts Serves