Mexican Potatoes(Serves 24) - cooking recipe

Ingredients

24 potatoes, peeled and sliced
2 medium onions, sliced
4 cloves garlic
4 tsp. salt
4 tsp. instant bouillon pkg.
4 eggs, slightly beaten
4 lb. Cheddar cheese
4 cans green chilies, cut into strips
4 c. sour cream (room temperature)
4 tsp. paprika

Preparation

Preheat oven to 350\u00b0.
Bring 4 cups of water to a boil and add sliced potatoes or steam until almost done, but not breaking apart. Add garlic, salt, bouillon and onion to potatoes before cooking. Pour 1/2 of potatoes into long steam pan.
Cover with cheese and half of chilies.
Top with remaining potatoes and cheese.
Bake for 20 minutes.
Remove from oven and spread with sour cream and egg mixture on top.
Arrange chilies on top and more cheese.
Bake an additional 10 minutes.