Chorizo Scalloped Potato Casserole Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 65 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 65 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup equals 508 calories, 37 g fat (19 g saturated fat), 112 mg cholesterol, 1211 mg sodium, 22 g carbohydrate, 1 g fiber, 21 g protein.


  1. In a large skillet, cook chorizo over medium heat until meat is fully cooked; drain. Place chorizo on several layers of paper towel; blot with additional paper towels.
  2. In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion and chorizo. Repeat layers.
  3. 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.
  4. Cover and bake at 350° for 60-70 minutes or until potatoes are tender. Sprinkle with remaining Mexican cheese blend. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Chorizo Scalloped Potato Casserole in The Taste of Home Cookbook 2011, p45

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Reviewed Mar. 16, 2016

"This was so easy and so delicious! Thinking of making again for one of our Easter Brunch entrees."

Reviewed Feb. 23, 2014

"Flavor good but overpowered by to many potatoes. I would cut the amount in half."

Reviewed Apr. 19, 2013

"This was WONDERFUL! And so EASY! A creative and tasty way to use chorizo. Used what I had on hand: 2% milk subbed for the whipping cream and sharp cheddar for the Mexican blend cheese. It worked out just fine and we didn't miss the added calories at all-made no difference in the outcome. It wasn't soupy at all, just a nice and creamy sauce. I must admit, I added one extra cup of cheese between the layers. No 2-1/2 quart casserole on hand, so I just used a 9x13 pan. Potatoes were perfectly done in 1 hour. Hubby & son went back for seconds and thirds and finished off the whole pan! They all said to make this again, and SOON! Served with a mixed, tossed salad. PERFECT! Thanks so much for posting this yummy recipe!"

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