Recipes:
## Hacienda Potatoes
### INGREDIENTS
1 cup half-and-half
3 drops of hot pepper sauce
¼ teaspoon cumin
4 large russet potatoes
1½ cups shredded Monterey Jack cheese with jalapeños, divided
1 (4-ounce) can chopped green chiles, drained
½ cup thinly sliced onion
1 small tomato, thinly sliced
1 tablespoon minced cilantro or 1 teaspoon dried parsley
**SERVES 6**
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### Make Ahead
Prepare this recipe through step 2 up to 4 hours ahead. Refrigerate until needed.
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### VARIATION
To reduce calorie count in this recipe, replace the half-and-half with canned evaporated milk.
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### 1
Preheat oven to 375°F. Mix half-and-half, hot pepper sauce and cumin. Peel potatoes and cut into thin slices or julienne shreds.
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### 2
Reserve 3 tablespoons cheese. Alternate layers of potatoes, chiles, onion, half-and-half mixture and cheese in a lightly greased casserole. Cover with foil.
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### 3
Bake for 30 minutes or until potatoes are tender. Remove foil. Arrange tomato slices over the top. Sprinkle with reserved cheese.
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### 4
Bake for 5 minutes longer. Preheat broiler. Broil for 2 minutes or until cheese is golden brown and bubbly. Sprinkle with cilantro.
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### Make It Quicker
• You don’t have to slice the potatoes by hand. Use a food processor with a shredder attachment to coarsely grate the potatoes. Reduce baking time slightly.
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