Jalapeno & Cotija Cheese Potato Stack Pie

• 2-1/2 pounds red potatoes, peeled and thinly sliced
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 jalapeno peppers, seeded and minced
• 1-1/4 cups crumbled cotija or feta cheese
• Salsa and sour cream, optional

1. Preheat oven to 375u0b0. Line a 15x10x1-in. pan with parchment paper. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper.
2. Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos.
3. Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. If desired, serve with salsa and sour cream.

red potatoes, butter, salt, pepper, peppers, crumbled cotija, salsa

Taken from www.tasteofhome.com/recipes/jalapeno-cotija-cheese-potato-stack-pie/ (may not work)