Fiesta Scalloped Potatoes

I've made this recipe a few times, and always gets good reviews. Makes a big serving - 10-12. So we usually half the recipe.

4 lbs Russet potatoes
2 tsp salt
1/2 tsp pepper
2 tbl finely chopped pickled jalapenos
1 cup corn kernels
1/4 cup sliced green onions
1/4 cup tiny diced red bell pepper
1 (4 oz) can diced green chiles
1 cup shredded cheddar cheese
1 cup sour cream
2 cups cream

Preheat over to 350. Butter a 9x13 glass baking dish.

Peel and slice the potatoes into 1/4 inch slices. You should have about 10-12 cups potatoes. Toss them with salt, pepper, jalapenos, corn, green onions, red peppers and green chiles.

Layer half potatoes mixture in dish, distributing evenly. Spinkle with halk the cheese and top with remaining potatoes mixture.

In bow, whisk together sour cream and cream and pour over potatoes.
Tap the dish on the counter to spread the sauce. Sprinkle with remaining cheese.

Bake potatoes uncovered for 1 - 1 1/4 hours or until browned and tender.

(Can also be made up to 1 day in advance and kept in refriderator.)