Chorizo Scalloped Potato Casserole |
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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
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.
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