2 T. butter
1 1/2 lb. potatoes, peeled
1 garlic clove. peeled
1 cup chicken stock
1/4 tsp. cumin
Dash black pepper
1/3 cup chopped green chilies
1 cup shredded Monterey Jack cheese

Grease a casserole dish with the butter. Preheat the oven to 425F. degrees. Thinly slice the potatoes to 1/8" thickness. Set aside. In a small saucepan bring to a boil the garlic, chicken stock, cumin and pepper. Salt lightly, cool. Remove the garlic clove and discard.

In the casserole layer the potato then chilies then cheese. Repeat the process until you have created many layers. Pour the sauce over the casserole ingredients and dot with the butter. Bake for 30 minutes or until the potatoes are tender. Add some chopped jalapenos if you want to spice it up

Recipe submitted by Gary