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Chorizo Scalloped Potato Casserole

 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.


  • 1 pound uncooked chorizo or Johnsonville® Hot Ground 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


  • 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.
  • 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

2 of 2

Chorizo Scalloped Potato Casserole (continued)

Directions (continued)

  • tender. Sprinkle with remaining Mexican cheese blend. Bake,
  • uncovered, 5-10 minutes longer or until cheese is melted.
  • Yield: 8 servings.
Nutritional 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.