Potatoes And Corn Mexicano - cooking recipe

Ingredients

2 lb. baking potatoes, peeled and sliced
2 c. buttermilk
1 (4 oz.) can green chilies
5 Tbsp. butter
4 medium ears corn, grated
2 Tbsp. fresh chives
grated Jack cheese

Preparation

Arrange 1/2 of the potato slices on bottom of a 9 x 13-inch oiled pan.
Season with salt and pepper.
Sprinkle 1/2 the corn, 1/2 the chilies and dot with butter.
Repeat layer and cover with buttermilk.
Bake at 375\u00b0 for 1 hour.
Remove from oven and sprinkle with chives and cheese, return to oven until cheese melts.