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Receta Potato Casserole Monterey
by DCMH

Potato Casserole Monterey
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 3 cups olive oil
  • 4 1/4 lbs onions, cooked, minced
  • 44 lbs potatoes, peeled and cut into 3/4"
  • 1/3 cup 3 Tbsp oregano
  • 1/3 cup 3 Tbsp ground cumin
  • 1/4 cup salt
  • 1 gal 3 cups chicken stock
  • 1 gal 3 cups heavy cream
  • 6 1/4 cups scallions, cut into 1/2 inch pieces
  • 6 1/4 cups sun-dried tomatoes, chopped
  • 6 1/4 cups monterey jack cheese, shredded

Direcciones

  1. Preheat oven to 350F.
  2. Heat oil in heavy saucepan over medium heat.
  3. Saute onion 3 minutes or until translucent.
  4. Add next 4 ingredients and pepper to taste.
  5. Continue to saute 2-3 minutes.
  6. Stir in stock, cream, and scallions. Bring to a boil.
  7. Stir in dried tomatoes.
  8. Transfer mixture to ovenproof casserole dish.
  9. Sprinkle with cheese.
  10. Bake uncovered 35-40 minutes or until potatoes are tender and sauce is bubby.