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I swiped the following dish from Rick Bayless's web site.
Rick suggests that you - "layer the dish immediately after thinly slicing the potatoes (soaking them
in water to prevent discoloring will turn out a watery dish), and be sure to bake it until the potatoes are completely
tender". Serves 8 as a side dish. I use a roasted
tomatillo salsa recipe that is based on a Rick Bayless recipe as well. This recipe, cut in half, will feed
4 and fit nicely in one of my "kinda square" serving trays :-) the ones w/o handles. Of course, as with
all handmade stoneware, it's better not to pre-heat the oven! *See note at bottom.
1 1/2 cups milk
3 TBL freshly ground corn masa for tortillas or masa harina (corn “flour”)
1 1/2 cups roasted tomatillo salsa
Salt, about 1 tsp
Butter or vegetable oil for the pan (I use spray olive oil)
12 medium-large (3 pounds total) boiling potatoes (red-skin ones work well here, as do the more all-purpose
Yukon golds), sliced 1/8-inch thick
1 1/2 cups (about 6 oz.) shredded Mexican Chihuahua cheese, brick, Monterey Jack or cheddar
Heat the oven to 325 degrees. In a blender or food processor, combine the milk and masa (or masa
harina) and process until thoroughly combined. Pour into a medium-size saucepan, set over medium-high heat
and whisk constantly–to avoid getting any lumps–until the mixture comes to a boil, about 10 minutes. Whisk in the
salsa, then taste and season the sauce with salt.
Generously butter or oil a 13 x 9-inch baking dish, then spread half of the potatoes evenly over the
bottom. Spoon half of the tomatillo sauce and then half of the cheese over the potatoes. Repeat with
another layer of potatoes, sauce and cheese.
Bake uncovered until the potatoes are tender when you put a fork into them and the cheese is a beautiful crusty
brown, 50 minutes to 1 hour. Let stand 10 minutes before serving.
*Note: Although stoneware has been fired to a very high temperature, almost 2400 degrees,
it doesn't handle thermal shock very well, like placing in a hot oven. With any stoneware it's safer to place in
a cold oven and let the pot, and the food, warm up with the oven. The first time I prepared this dish, it came
out a little dry. I recommend you use a liberal amount of salsa, covering the potatoes well, and a little drizzle
of olive oil over the potatoes before adding the other layers. Also, due to my diet I used skim milk, probably
not a good idea :-(
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