2 lb. potatoes, peeled & sliced
Salt & pepper to taste
4 ears fresh corn, cut off the cob or 2 c. frozen cream style corn
1 (4 oz.) can green chilies, chopped
2 tbsp. butter
2 c. buttermilk
2 tbsp. chopped chives
2 c. grated Monterey Jack cheese

Butter a 9 x 13 inch baking dish. Arrange half of the potato slices in the dish. Season with salt and pepper. Sprinkle with half of the corn and half of the chilies. Dot with butter. Repeat the layers. Pour the buttermilk over all. Bake in a 375 degree oven for 1 hour. Remove the casserole from the oven and sprinkle with chives. Top with the cheese, and return to the oven until the cheese melts. Serves 8.