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<blockquote data-quote="moreluck" data-source="post: 168057" data-attributes="member: 1246">Potato Casserole MontereyIngredients:2 tablespoons olive oil1/2 onion, minced1 3/4 pound potatoes, peeled and cut into 3/4 inch dice1 teaspoon oregano1 teaspoon ground cumin1/2 teaspoon salt (optional)3/4 cup chicken stock3/4 cup heavy cream1/4 cup scallions, cut into 1/2 inch pieces1/4 cup sun dried tomatoes, chopped1/4 pound Monterey Jack cheese, shreddedDirections:Preheat oven to 350F. Heat oil in a heavy saucepan over medium heat. Saute onion 3 minutes or until translucent. Add next 4 ingredients and pepper to taste. Continue to saute 2-3 minutes. Stir in stock, cream and scallions. Bring mixture to a boil. Stir in dried tomatoes. Transfer mixture to an ovenproof casserole dish. Sprinkle with cheese. Bake uncovered 35-40 minutes, or until potatoes are tender and sauce is bubbly.</blockquote>

[QUOTE="moreluck, post: 168057, member: 1246"] Potato Casserole Monterey [B]Ingredients[/B]: 2 tablespoons olive oil 1/2 onion, minced 1 3/4 pound potatoes, peeled and cut into 3/4 inch dice 1 teaspoon oregano 1 teaspoon ground cumin 1/2 teaspoon salt (optional) 3/4 cup chicken stock 3/4 cup heavy cream 1/4 cup scallions, cut into 1/2 inch pieces 1/4 cup sun dried tomatoes, chopped 1/4 pound Monterey Jack cheese, shredded [B]Directions[/B]: Preheat oven to 350F. Heat oil in a heavy saucepan over medium heat. Saute onion 3 minutes or until translucent. Add next 4 ingredients and pepper to taste. Continue to saute 2-3 minutes. Stir in stock, cream and scallions. Bring mixture to a boil. Stir in dried tomatoes. Transfer mixture to an ovenproof casserole dish. Sprinkle with cheese. Bake uncovered 35-40 minutes, or until potatoes are tender and sauce is bubbly. [/QUOTE]

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