Potato Jalapeño Casserole

I know it's summer and you're not supposed to turn your oven on... but I've been into casseroles recently. I've made this one a few times this summer until I perfected the recipe. I've always struggled with the term "comfort food." But I think I finally found what it means to me personally- Potato Jalapeno Casserole! It's wonderfully cheesy. Jalapeños make this dish fun and add a bit of a kick.

Serves 8

• 1 tbsp butter
• 1 medium yellow onion, finely chopped
• 2 jalapenos, minced
• 3 garlic cloves, minced
• 1 bunch green onions, chopped
• 1/2 head cauliflower florets, chopped
• 2 cups heavy cream
• 1 tbsp oregano
• salt and black pepper to taste
• 4 lbs potatoes, peeled and thinly sliced
• 2 cups Mexican style cheese

1. Preheat oven to 375F. Melt butter in a large skillet. Add onions, jalapenos, and garlic and saute until the onions are translucent, about 5-7 minutes. Add green onions and cauliflower. Heat through and remove from the heat. Keep warm.

2. To make the sauce, combine heavy cream with oregano, salt, and pepper in a small saucepan. Bring to a simmer and simmer for 3 minutes constantly stirring. Remove from the heat.

3. Spray an ovenproof casserole dish with cooking spray. On the bottom of the dish arrange 1/2 of the potatoes, 1/2 of the cauliflower mixture, and sprinkle with 1/2 of the cheese. Repeat with one more layer. Pour the cream sauce over the dish.

4. Cover the dish with tin foil and bake for 1 hour or until the potatoes are soft. Let the dish stand for 10 minutes to allow it to settle before serving. Enjoy!