1 ½poundsRusset Potatoes, peeled and thinly sliced (I use a mandoline slicer to ensure uniform slices)
¾cupheavy Whipping Cream
¾cuproasted Green Chiles, mild or hotchopped (canned or home roasted)
½cupgrated Mild Cheddar Cheese
½cupgrated Monterey Jack Cheese
½cupRed Onion, diced
6tablespoonsunsalted Butter (plus extra for buttering pan), cut into small pieces
1teaspoonfreshly ground Black Pepper
Preheat oven to 350 degrees. Butter an 12-inch by 9-inch baking pan.
Combine the cheese in a bowl. Mix together.
Layer 1: Line the bottom of the pan with a third of the potatoes. Drizzle with ¼ cup of cream. Top with: 1/4 cup of the chiles , 1/3 cup of the cheese, ¼ cup of the onions, 2 tablespoons of the butter, 3/4 teaspoon salt and 1/3 teaspoon pepper.
Layer 2: Repeat Layer 1.
Layer 3: Repeat Layer 1 EXCEPT no onions in this final layer.
Bake for 40-50 minutes until the top is golden brown.