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Chorizo Scalloped Potato Casserole Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 cup: 508 calories, 37g fat (19g saturated fat), 112mg cholesterol, 1211mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 21g protein.

Reviews for Chorizo Scalloped Potato Casserole

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Amy C. User ID: 1067614 245514
Reviewed Mar. 16, 2016

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

bjsilve0 User ID: 172187 117527
Reviewed Feb. 23, 2014

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

shoebox444 User ID: 7233280 179365
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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