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