Idaho® Potato: Papas Gratinadas: Mexican Potatoes Au Gratin

Ingredients:

  • 7 Idaho® potatoes (peeled and boiled for 20 minutes)
  • 7 Anaheim chiles (roasted, peeled, and deseeded)
  • 7 (half inch) slices of pepper jack cheese
  • 1 3/4 cups Mexican crema
  • 1 large onion (sliced)
  • 1 1/2 cups sharp cheddar cheese (grated)
  • 1/2 teaspoon chili flakes
  • 1 teaspoon Lawry’s seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups pepper jack cheese (grated)

Directions:

  1. Spray 10 x 8 casserole dish with non stick spray.
  2. Peel and boil potatoes for 20 minutes. Drain and set to the side.
  3. Cut potatoes into 1/2 inch slices. It’s okay of it becomes crumbly, you will use the crumbs too. Set to the side.
  4. Slice chiles down the middle and stuff with pepper jack cheese slices. Set to the side.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Pour 1/4 cup of crema on the bottom of the casserole dish. Smooth it out with a spatula or the back of a spoon.
  7. Next place down a layer of potato slices.
  8. Top with stuffed anaheim chiles.
  9. Sprinkle the top of stuffed chiles with sliced onions.
  10. Pour in a 1/2 cup of Mexican crema over the top of onions.
  11. Generously sprinkle the top of the crema and onions with cheddar cheese.
  12. Next sprinkle in chili flakes, Lawry’s, and ground pepper.
  13. Add another layer of Idaho potatoes.
  14. Then add in another 1/2 cup of crema.
  15. Top with remaining potatoes and another 1/2 cup of crema.
  16. Finish the whole casserole layering with a 1 1/2 cups grated pepper jack cheese.
  17. Bake in the oven for 50 minutes, then place the casserole dish on the top shelf of oven under the broiler (on high) for 3 to 5 minutes, or until golden crisp.
  18. Let cool for 20 minutes before serving.

Notes:

You can buy the chiles already whole, roasted and peeled in a can

Print Recipe

Yield: 12

Source:
Nicole Presley
Food Blogger
Presleys Pantry

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