This is the holiday side dish that your family will beg you to make again next year. Hearty and covered in Oaxaca cheese, this chorizo-laced, poblano-studded potato gratin is simply delicious.
Cook Time
1 hr 5 min
Total Time
1 hr 50 min
Yield
8 servings
Ingredients
1 tablespoon unsalted butter, softened
1 lb chorizo sausage (455 g), casing removed
3 cloves garlic, minced
1 small white onion, roughly chopped
2 poblano peppers, seeded and roughly chopped
1 ½ teaspoons kosher salt
2 cups heavy cream (480 mL)
5 russet potatoes, sliced 1/8 in (3 mm) thick
10 oz shredded oaxaca cheese (285 g)
2 scallions, thinly sliced
Nutrition Info
Calories 785
Fat 60g
Carbs 41g
Fiber 3g
Sugar 5g
Protein 27g
How to Make It
1. Step
Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
2. Step
Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
3. Step
Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
4. Step
Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
5. Step
Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
6. Step
Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
7. Step
Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
8. Step
Bake for about 60 minutes, until the potatoes are tender.
9. Step
Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2–3 minutes. Watch very closely so it doesn’t burn.
10. Step
Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
