Guest guest Posted October 13, 2000 Report Share Posted October 13, 2000 * Exported from MasterCook * Potato-Chili Gratin Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, p. 111 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Yukon Gold potatoes -- sliced thin 1 large onion -- sliced thin 4 ounces canned green chiles -- chopped 2 tablespoons water 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon chili powder commercial or homemade (see separate recipes) 1/8 teaspoon cayenne 1 cup sour cream -- (dairy or non-dairy) 2 cups prepared chili 1 cup grated Monterey jack or soy cheese All this casserole needs as accompaniment is a salad or green vegetable for a satisfying dinner. I prefer Yukon gold potatoes for their buttery, rich flavor, but another variety may be substituted. Preheat the oven to 375F. In a lightly oiled 9 " x 13 " baking dish, arrange alternating layers of the potatoes, onion, and chiles. Sprinkle with the water and the salt, basil, chili powder, and cayenne. Cover the dish and bake for 30 minutes, or until vegetables are tender. Remove the dish from the oven, and spread three layers over the potatoes: the sour cream, then the chili, and, finally, the grated cheese. Bake, uncovered, for 15 minutes longer, or until it is heated through and the cheese is bubbly. Serves 6 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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