In saucepan, melt butter over medium high heat. Add flour and stir into butter. Let cook and brown slightly, forming a thick roux. Stir in sour cream, green chiles, salt and pepper. Let thicken to the consistency of thick gravy (add a milk 1 T. at a time if you need to thin it a bit). Remove from heat and add most of the cheese; set aside. Slice unpeeled potatoes into 1/4" thick slices. Place one layer in small casserole, and pour half the cheese sauce over; layer again and pour again. Bake at 350 degrees for 45 min. - 1 hr. Top with whats left of the cheese and bake an addition 15 min. Karen Baldwin, Intergraph
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|Serving Size: 1 Serving (726g)|
|Recipe Makes: 2|
|Calories from Fat: 627 (55%)|
|Amt Per Serving||% DV|
|Total Fat 69.7g||93 %|
|Saturated Fat 43.4g||217 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 189mg||58 %|
|Sodium 1045mg||36 %|
|Potassium 2092.6mg||55 %|
|Total Carbohydrate 84.3g||25 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 74.6g|
|Protein 47.8g||68 %|
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Calories per serving: 1141
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