Cheesy Potato-Chili Gratin
Here is the casserole Jes and Shelley and anyone else interested:
3 Large Yukon Gold Potatoes, peeled and thinly sliced
1 small yellow onion, thinly sliced
One 4 ounce can diced green chiles, drained
1 tsp salt
1 tsp dried basil
1 tsp chili powder
1/8 tsp cayenne
1 cup vegan sour cream
2 cups prepared vegetarian chili or store bought
1 cup shredded vegan mozzarella cheese
Preheat oven to 375
In a lightly oiled 9 x 13-inch baking dish, layer the potatoes, onions, chiles, sprinkling each layer (2 layers)with some of the salt, basil, chili powder, and cayenne. Cover and bake until the vegetables are tender, 30 to 40 minutes.
Remove from oven and spread the sour cream over the top. Spread the chili over the sour cream and sprinkle evenly with the cheese. Return to oven and bake, uncovered, until heated through and bubbly, about 15 min.
And for those of you not vegan, you can use your own sour cream and cheese....
..I bet you knew that.....
.Carole