Scalloped Potatoes with Green Chiles

Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.

Slice the potatoes finely using a mandoline and set aside.

Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.

Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.

Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.