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 .
