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Parent Category: Recipes
New Mexican Potato Bake
1 lb. potatoes, halved, lengthwise and cut into 1/4" sliced (about 2)
1 onion, quartered and cut into 1/4" thick slices
1 cup milk
1 cup chicken stock
2 Tbs. chile powder (preferably New Mexican, not chili powder)
1 tsp. ground cumin
1 tsp. dried oregano (preferably Mexican)
3 cloves garlic, crushed
Salt and pepper, to taste
Butter a deep 1-1/2 quart baking dish. Layer the potatoes and onions
in dish. Blend remaining ingredients and pour over potatoes and
onions in dish. Cover and bake at 400 for 45 minutes. Remove cover,
toss potatoes and onions and liquid and bake an additional 25 minutes
or until potatoes are tender and liquid has reduced to a thick gravy.
Notes: This makes a very nice, lower in fat, side dish (it has no
cheese). It is baked and makes it's own spicy thick gravy. It is
great served with any kind of meat, especially grilled.
NOTE: If you use chili powder (like McCormick's) please omit the cumin and oregano.
