CHIPOLTE CHEESY POTATO CASSEROLE

Potatoes to me are the ultimate comfort food. They happen to be one of the most versatile vegetables around. They will make a great side dish or a complete meal on there own.  It is the only vegetable I can think of that you can fry, mash, bake, steam or boil and still have the ultimate dish.  Leftovers? No problem.  They reheat perfectly, or try creating a hole new dish (ie fried potato cakes from leftover mashed potatoes).  This recipe will serve four to six with enough of tomorrows lunch.


2 LBS russet potatoes sliced
2 Cups chicken broth
1/4 Cup chopped green onion
1/4 Cup chopped green pepper
1/4 Cup chopped red pepper
4 garlic cloves crushed
1 mini chipotle (or 2 if you prefer) bullion cube
1/4 cup flour mixed with 1/2 cold water
1 Medium tomato sliced
1/2 LB Velveeta cheese sliced
1/2 Cup Asiago cheese shredded

 Add broth, onions, peppers, garlic and bullion in a large pan and bring to a boil.  Briskly whisk in flour and water mixture. Remove from heat.

Place 1/2 of the sliced potatoes in the bottom of a glass casserole dish and cover with 1/2 of the broth..  Layer 1/2 of the sliced Velveeta cheese on top of the potatoes.  Repeat the the layers one more time.  Top with sliced tomato and shredded Asiago cheese.  Bake in a 400 degree oven for 45 minutes to 1 hour or until potatoes are completely done.  Let set 10 minutes before serving.