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Southwest potatoes au gratin

June 12, 2018

Southwest potatoes au gratin

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Dave’s from Arizona, and I learned the basics of cooking in a French farmhouse. Seriously. This one’s a little of him, and a little of me. But everybody likes it! And as our house is a constant test kitchen environment full of fickle critics, trust me when I tell you it will always be good. The original inspiration came from this Southern Living Chipotle Scalloped Potatoes recipe. Yum! We serve it with a green salad, so we can feel virtuous. You can also scatter some cilantro on there. I’m a huge fan; other family members, less so.

Southwest Potatoes au Gratin

June 12, 2018
: 6
: 20 min
: 50 min
: 1 hr 10 min
: medium

You can painstakingly peel and mandolin these potatoes by hand, OR you can wash them, halve or quarter them, and throw them through the food processor. In about a fifth or tenth of the time. Your call! Go heavy on the salt and pepper in the flavor booster, as you're going to dilute it with the cream.


  • 1 cup half-and-half
  • 4 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 2 TB herbes sales (see post)
  • salt and pepper to taste
  • 2 cups whipping cream
  • Vegetable cooking spray
  • 3 pounds russet potatoes, cut into 1/8-inch slices
  • 1 cup (4 oz.) shredded sharp white Cheddar cheese
  • 3/4 pound Mexican chorizo, browned and drained
  • Step 1 Preheat oven to 400°. Slice up potatoes with a food processor. Blend ingredients through salt and pepper in a blender until smooth. Transfer mixture to a medium bowl, and stir in whipping cream.
  • Step 2 Lightly grease a 13- x 9-inch baking dish with cooking spray. Spread potatoes in prepared dish
  • Step 3 top with cream mixture. Bake at 400° for 50 minutes.
  • Step 4 Brown chorizo. After the 50 minutes, sprinkle potato casserole with cheese and chorizo. Bake 20 minutes or until lightly browned and bubbly. Let stand 10 minutes and devour.



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