Chorizo Scalloped Potato Casserole
TOTAL TIME: Prep: 40 min. Bake: 65 min.
YIELD: 8 servings.
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
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1 pound uncooked chorizo or bulk spicy pork sausage
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2-1/2 pounds medium potatoes, peeled and thinly sliced
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1 small onion, chopped
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1 cup chicken broth
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4 ounces cream cheese, cubed
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1/2 cup heavy whipping cream
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1/2 teaspoon salt
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2 cups shredded Mexican cheese blend, divided
Directions
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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.
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2.
In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion and chorizo. Repeat layers.
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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.
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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.
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5.
Nutrition Facts
1 cup: 508 calories, 37g fat (19g saturated fat), 112mg cholesterol, 1211mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 21g protein.
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