(Side Dish for 8)
 
1 1/2 cups milk
 
3 tablespoons masa harina (corn flour)
  we used corn meal
 
1 1/2 cups of tomatillo salsa 
  (could use a little more)
 
salt (about 1 teaspoon)
 
butter or oil for the pan
 
3 pounds of boiling potatoes (about 12 
medium-large) sliced 1/8 " thick  - 
can use red skinned or Yukon gold
 
2 cups of shredded cheese - we used 
manchego and Monterey Jack 
 
cilantro
 
Preheat oven to 325. In blender, combine milk and 
masa and process until thoroughly combined.  Pour 
into a medium saucepan, set over medium heat and 
whisk constantly (to avoid lumps) until mixture 
boils, about 10 minutes.  Whisk in salsa, taste 
and add salt to taste.

Generously butter or oil 13 x 9 inch baking dish.  
Spread half of potatoes evenly over the bottom.  
Spoon half of sauce and then half of cheese over 
the potatoes.  Repeat with another layer of potatoes, 
sauce and cheese.

Bake covered for half hour.  Uncover and cook until 
potatoes are tender when you put a fork in them and 
cheese is a beautiful crusty brown.  Recipe says 50 
to 60 minutes, but Jim left them in 80 minutes (probably 
because there were two pans).  Let stand 10 minutes 
before server.  Sprinkle or garnish with cilantro.
NOTE: Variation from Chef Wert - add chorizo sausage.