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
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 shredded Mexican cheese blend, divided
Reviews
my husband and I both loved this! I had to bake a full 100 min before the potatoes were tender enough for my taste.
This was so easy and so delicious! Thinking of making again for one of our Easter Brunch entrees.
Flavor good but overpowered by to many potatoes. I would cut the amount in half.
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!