SERVINGS
Serves: 6
INGREDIENTS
· 1 jar (16 ounces) Mexican Four Cheese Salsa con Queso
· 3/4 cup Chicken Broth
· 1/4 cup heavy cream OR half-and-half
· 3 medium potatoes, peeled and thinly sliced (about 3 cups)
DIRECTIONS
1. Stir the queso, broth and cream in a medium bowl.
2. Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
3. Bake at 350°F. for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.
COMMENTS
1. Try substituting 1/4 cup buttermilk for the heavy cream
