Print Options

Back to Chorizo Scalloped Potato Casserole >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Chorizo Scalloped Potato Casserole

Here's a scrumptious new take on scalloped potatoes and ham. This rich dish uses chorizo and Mexican cheese blend to give it a South-of-the-border accent.—Kelli Ireton, Manhattan, Kansas

8 ServingsPrep: 40 min. Bake: 65 min.

Ingredients

1 pound uncooked chorizo or bulk spicy pork sausage
2-1/2 pounds medium potatoes, peeled and thinly sliced
1 small onion, chopped
1 cup chicken broth
4 ounces cream cheese, cubed
1/2 cup heavy whipping cream
1/2 teaspoon salt
2 cups (8 ounces) shredded Mexican cheese blend, divided

Directions

In a large skillet, cook chorizo over medium heat until no longer
pink; drain. Place chorizo on several layers of paper towel; blot
with additional paper towels.
In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion
and chorizo. Repeat layers.
In a small saucepan, combine the broth, cream cheese, cream and salt.
Cook and stir until mixture comes to a boil. Reduce heat; simmer
until liquid is reduced to about 1-1/2 cups. Remove from the heat;
stir in 1 cup Mexican cheese blend until melted. Pour over chorizo.
Cover and bake at 350° for 60-70 minutes or until potatoes are
tender. Sprinkle with remaining Mexican cheese blend. Bake,

2 of 2

Chorizo Scalloped Potato Casserole (continued)

Directions (continued)

uncovered, 5-10 minutes longer or until cheese is melted.
Yield: 8 servings.

Nutrition Facts: 1 cup equals 508 calories, 37 g fat (19 g saturated fat), 112 mg cholesterol, 1,211 mg sodium, 22 g carbohydrate, 1 g fiber, 21 g protein.