Chorizo Potatoes Au Gratin
I can’t wait to dig into some of the delicious Thanksgiving comfort foods this year. All I can think about is moist turkey breast, sweet pumpkin pie and ultra-cheesy potatoes. I mean who doesn’t love cheesy potatoes? How about adding some chorizo to pump up the flavor? Well that’s exactly what I did. I spruced up some potatoes au gratin with Cacique chorizo to give it a little spicy goodness.
I sincerely recommend you giving this a try next time you have family over for dinner or during your holiday feasts. Your guest will truly love the cheesy, gooey, full flavor of these potatoes. Even my little one smacks her lips and licks her finger tips while eating this. It’s super messy, but oh so worth it! I love the taste of the Cacique Oaxaca, but really any Cacique melty cheese will work for this dish. So go on, get baking!
WHAT YOU NEED
- 4 ounces Cacique Chorizo (pork, beef or soy)
- 2 lbs. yellow potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 garlic cloves, grated
- 1 cup Cacique Oaxaca cheese
- 2 cups whole milk
- salt and pepper to taste
HOW TO MAKE IT
- Preheat oven to 375 degrees. In a 1.5 quart baking dish, layer sliced potatoes.
- In a large skillet, cook chorizo over medium heat until well cooked and crumbly. Remove from heat and reserve. In the same skillet, melt butter. Add onion, garlic, salt and pepper. Cook until onion is translucent, about 2-3 minutes. Add flour and slowly whisk in milk. Add chorizo, reduce heat and simmer for 2-3 minutes. Remove from heat and stir in cheese until well incorporated.
- Quickly pour over sliced potatoes making sure sauce completely covers potatoes and reaches the bottom. Bake for 35-40 minutes, or until potatoes are cooked through and you get nice crispy layer of cheese on top.
- Cook’s Note: When pouring cheese sauce, gently sway your baking dish side to side so sauce coats all potatoes and reaches the bottom
