Ingredients:

• 1 1/2 pounds red potatoes

• 1/2 cup sour cream

• 1/2 cup salsa

• 2 medium jalapeño peppers

• 1 cup cheddar or monterey jack cheese, shredded

Directions:

1. Preheat the oven to 350 Fahrenheit (177 Celsius).
2. Slice the red potatoes about 1/8-inch thick. Seed and chop the jalapeños.
3. Mix the salsa, sour cream, and jalapenos together in a bowl. Add the potatoes and stir. Be sure to coat both sides of the potato slices — some of the potatoes may stick together.
4. Put the potato mixture into an oven-safe dish, either an 8×8 square casserole or an 8- or 9-inch diameter round casserole. Cover tightly with the lid or aluminum foil. Bake for 45 minutes for firm potatoes, 55 minutes for more tender potatoes.
5. Remove the lid and sprinkle the shredded cheese in an even layer on top. Return to oven for 10-15 minutes uncovered, until the cheese is hot and bubbly.

Serves 4 as a side.

Source: Eat. Drink. Better.

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