Mission Inn Potatoes

• 6 medium potatoes (about 2 lb.), peeled and sliced 1/4-inch thick
• 1 medium onion, sliced
• 1 clove garlic, chopped
• 1 tsp. salt
• 1 tsp. instant beef flavored bouillon
• 1 lb. Cheddar cheese, shredded
• 1 (4 oz.) can green chiles, seeded and cut in strips
• 1 c. sour cream (at room temperature)
• 1 egg, lightly beaten
• paprika

1. Bring 1 cup water to boil in saucepan.
2. Add potatoes, onion, garlic, salt and bouillon.
3. Return to boil, stirring.
4. Lower heat; cook, covered, 10 to 12 minutes or until potatoes are almost tender.
5. Pour half the potatoes and their liquid into shallow 2-quart casserole or 13 x 9-inch pan.
6. Cover with half the cheese and half the chiles.
7. Top with remaining potato mixture and all but 2 tablespoons of the remaining cheese.
8. Bake in a 350u0b0 oven for 20 minutes.
9. Remove from oven.
10. Spread mixture of sour cream and egg on top.
11. Arrange remaining chiles and cheese on sour cream layer.
12. Sprinkle with paprika.
13. Bake 10 minutes more or until golden.
14. Let stand 15 minutes before serving.
15. Makes 6 servings.

potatoes, onion, clove garlic, salt, instant beef, cheddar cheese, green chiles, sour cream, egg, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467024 (may not work)