Scalloped Potatoes With Roasted Tomatillos

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Frontera Fiesta
Nutrition per serving    (USDA % daily values)
CAL
289
FAT
30%
CHOL
13%
SOD
69%

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Ingredients for 8 servings

1 1/2 cups milk

3 tablespoons freshly ground corn masa for tortillas (you’ll have to get this at a tortilla factory or well-stocked Mexican grocery) OR masa harina (corn “flour”)

1 1/2 cups Frontera Tomatillo Salsa

Salt, about 1 teaspoon

Butter or vegetable oil for the pan

12 medium-large (3 pounds total) boiling potatoes (red-skin ones work well here, as do the more all-purpose Yukon golds), sliced 1/8-inch thick

1 1/2 cups (about 6 ounces) shredded Mexican Chihuahua cheese, brick, Monterey Jack or cheddar

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