| About 8 russet potatoes, well washed, drained and sliced into ¼-inch rounds 1 recipe Ancho Cream Sauce 1 cup (4-oz) Jack cheese, optional 4 to 6 cloves garlic, finely minced 1 onion, sliced (optional) Salt & white or black pepper Pre-heat oven to 375-400º F Spray (with vegetable spray) an oven proof casserole dish, with 2-inch sides Arrange the 1st layer of potatoes, over lapping slightly Over the potatoes, sprinkle half of the cheese, minced garlic, onions, and season with salt & pepper Pour half of the Ancho Sauce over the potatoes and repeat layers Bake the potatoes, uncovered until tender, about 30 to 45 minutes Cool slightly before serving Yields about 6 to 8 servings |
| Ancho Chili-Potato Gratin |