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  • Potato Casserole Monterey

    1 vote
    Potato Casserole Monterey
     
    by DCMH
    562 recipes
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    Ingredients

    • 3 cups olive oil
    • 4 1/4 lbs onions, cooked, minced
    • 44 lbs potatoes, peeled and cut into 3/4"
    • 1/3 cup 3 Tbsp oregano
    • 1/3 cup 3 Tbsp ground cumin
    • 1/4 cup salt
    • 1 gal 3 cups chicken stock
    • 1 gal 3 cups heavy cream
    • 6 1/4 cups scallions, cut into 1/2 inch pieces
    • 6 1/4 cups sun-dried tomatoes, chopped
    • 6 1/4 cups monterey jack cheese, shredded

    Directions

    1. Preheat oven to 350F.
    2. Heat oil in heavy saucepan over medium heat.
    3. Saute onion 3 minutes or until translucent.
    4. Add next 4 ingredients and pepper to taste.
    5. Continue to saute 2-3 minutes.
    6. Stir in stock, cream, and scallions. Bring to a boil.
    7. Stir in dried tomatoes.
    8. Transfer mixture to ovenproof casserole dish.
    9. Sprinkle with cheese.
    10. Bake uncovered 35-40 minutes or until potatoes are tender and sauce is bubby.

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