Mexican Au Gratin Potatoes

Putting a spin on a classic to meld it with my Mexican brisket.  This meal was a combination inspired by the Pioneer Woman and Rick Bayless.  The twist on this recipe is to add a variety of peppers at the very end of the cooking to give the dish a little kick and some crunch.

Recipe
Mexican Au Gratin Potatoes (adapted from the Pioneer Woman):

1. Cube approximately 3 obs of potatoes ( I used russet) and put into a baking dish with 2 tbsp of butter.  Put into a 350 degree oven and cook covered for 45 minutes
2. While the potatoes are cooking, prepare the sauce in a mixing bowl by combining 2 cups of fat free 1/2 & 1/2 with 1/2 a cup of skim milk;  add 1 tsp each salt, pepper and ancho chili powder
3. Pour into the potatoes making sure to coat all the potatoes and return to the oven uncovered for 30 minutes
4. While cooking again, dice up 3/4 each red and green pepper, 3 jalapeno peppers and 3 stalks of green onions and mix in the potatoes in the final 5 minutes of cooking
5. At the same time you add the vegetables, mix in 1 cup of 4 cheese Mexican blend.  I mixed the cheese through the potatoes and put some on top for aesthetics.