Ingredients: 1 jar (16 ounces) Mexican four-cheese salsa con queso ¾ cup chicken broth ¼ cup heavy cream or half-and-half 3 medium potatoes, peeled and thinly sliced (about 3 cups)

Directions: Heat oven to 350°F. Stir salsa con queso, broth, and cream together in medium bowl. Put half of potatoes in a 2-quart shallow baking dish. Pour half of salsa con queso mixture over potatoes. Repeat with remaining potatoes and salsa con queso mixture. Bake 50 minutes or until potatoes are tender. Let stand for 10 minutes. Makes 6 servings. (Recipe from Pace Foods) *See more recipes in our vegetables & salads collection