Stove-Top Scalloped Potatoes with Green Chiles and Corn

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Stove-Top Scalloped Potatoes with Green Chiles and

Corn

 

1 tablespoon butter

1/4 teaspoon pepper

1 cup soy milk

1 cup shredded pepper jack cheese

1 7 oz. can diced green chiles

1 7 oz. can whole kernel corn, drained

1 tablespoon flour

2 tablespoons butter or margarine

1 1/3 pounds potatoes, unpeeled, sliced 1/8 inch thick

 

 

Spread butter on bottom of 10 or 12-inch non-stick

skillet. Layer half the potato slices on bottom of

skillet. Layer half the cheese, chiles, corn, flour,

salt and pepper on potatoes. Repeat layers, ending

with salt and pepper. Pour milk over all. Bring to

simmer over high heat. Reduce heat to medium-low,

cover and cook until potato slices are tender, about

20 minutes. Uncover and cook 5 minutes longer.

 

 

 

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