Chorizo Scalloped Potato Casserole

 

 

 

Prep: 40 minutes    Bake :  60 minutes      Yield :  8  servings

 

1             pound uncooked chorizo or bulk 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 no longer pink ; drained . Place chorizo  on several layers  of paper towels  ; blot  with additional paper towels .

2 .       In a greased  2-1/2 quart  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 heat  ; stir in 1 cup Mexican cheese until melted  . Pout over chorizo .

4 .         Cover and bake  at 350* for 60 to 70 minutes  or until potatoes  are tender . Sprinkle  with remaining Mexican cheese . Bake uncovered  5 to 10 minutes  longer or until cheese is melted .

 

This is 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 .