Creamy Chile Potatoes

• 2 12 lbs baking potatoes
• 14 cup butter (1/2 stick)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups milk
• 4 tablespoons flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 (12 ounce) package monterey jack cheese, shredded
• 1 (7 ounce) can green chilies, chopped
• 2 cups potato chips, slightly crushed

1. Preheat oven to 350 degrees.
2. Peel, slice and cook potatoes in large saucepan (with just enough water to cover) until tender.
3. Prepare a 9x13 inch baking dish and line bottom with drained potatoes.
4. In same saucepan melt butter and saute onion and garlic until onion is translucent.
5. Whisk in flour, remove all lumps, slowly add milk and cook, stirring constantly, until mixture begins to thicken.
6. Remove from heat, add salt, pepper, cheese and green chilies and stir carefullly.
7. Return to heat, stirring constantly until cheese melts.
8. Pour sauce over potatoes, top with potato chips.
9. Bake for 15-20 minutes or until potatoes are thoroughly hot and potato chips are slightly brown.

baking potatoes, butter, onion, garlic, milk, flour, salt, pepper, cheese, green chilies, potato chips

Taken from www.food.com/recipe/creamy-chile-potatoes-466425 (may not work)