Mission Inn Potatoes

• 4 medium potatoes, peeled and sliced 1/4-inch thick
• 1 medium onion, sliced
• 1 clove garlic, chopped or 1/8 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. instant beef bouillon
• 1 lb. Monterey Jack cheese, grated
• 1 (4 oz.) can chopped green chilies
• 1 c. sour cream, room temperature
• 1 egg, lightly beaten
• paprika

1. Bring 1 cup water to boil in saucepan; add potatoes, onion, garlic, salt and bouillon.
2. Return to boil, stirring.
3. Reduce heat and cook, covered, until potatoes are tender.
4. Pour half of the potatoes into shallow casserole dish, greased.
5. Cover with half the cheese and chilies.
6. Top with remaining potatoes, cheese and chilies.
7. Bake for 20 minutes at 350u0b0.
8. Remove from oven.
9. Spread mixture of egg and sour cream over top; sprinkle with paprika. Bake 10 minutes or until golden.

potatoes, onion, clove garlic, salt, instant beef bouillon, cheese, green chilies, sour cream, egg, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724495 (may not work)