Spring Hill Ranch Most Requested Potato Casserole

Ingredients

Serves: 12

5 pounds red potatoes, washed and 1/2" to 3/4" chopped
1 cup yellow onion, 1/2" to 3/4" chopped (about 1 small onion)
8 ounces sour cream
4 ounces Monterey Jack cheese, grated
4 ounces sharp cheddar cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
2 medium tomatoes, diced
2 New Mexico "Big Jim" green chiles, roasted, peeled and diced
1/2 cup chopped cilantro for garnish

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Preparation method

Prep: 15 mins | Cook: 45 mins

Make ahead

Refrigerate after step 2. Get them out of the fridge to start warming up to room temperature about half an hour before baking while you preheat the oven to 350°. Bake for 40-50 minutes, until hot through.

Alternate method

Rotel (brand) makes canned tomatoes with green chiles. Drain 2 10-ounces cans really well and use them in place of the fresh tomatoes and green chiles if needed.

Tip

In the Fall, when fresh New Mexico green chiles are available, buy a bunch of them. Take the time to roast and peel them, then freeze them (2 chiles to a "snack" sized zip-lock baggie) for use throughout the year. When you need some, just get a baggie out of the freezer and chop off whatever you need! We do 40-60 pounds of them every Fall!

Use for leftovers

Mix up some taco/burrito meat and add it to the leftovers for a complete meal.