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Hot Potato Casserole

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about 8 - 10 potatoes, peeled, diced and parboiled
1 medium onion, sliced thin or diced small
1 clove garlic, pressed or minced
1 can evaporated milk
1 cup sour cream
2 banana peppers, diced small OR
4 teaspoons powdered dried hot peppers
salt and pepper to taste

Prepare the potatoes, parboil and drain. In saucepan, with a little butter or oil, saute onions and garlic until onions are clear, but not browned. Combine milk, sour cream, peppers and spices. Whisk, over low to medium heat until smooth and warmed through. Arrange potatoes in a greased 9 x 13 pan or similar size casserole dish. Pour milk mixture over potatoes. Bake in a 350 degree oven for about 30 minutes, until bubbly. If desired, you can top the casserole with buttered bread crumbs, your choice of cheese, or french fried onions during the last 5-10 minutes of bake time.

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This recipe is my attempt to re-create a recipe I had gotten from a coworker and lost. By the time I realized I lost the original recipe, my coworker had retired. She was from Peru, and the recipe she gave me was a traditional old family favorite for her. It took a bit of experimenting, but I think I came fairly close to the original.

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