Mexican Flavored Potatoes Au Gratin Recipes

NEW MEXICAN POTATOES AU GRATIN

Steps:

• In a saucepan, melt butter over medium high heat.
• Add flour and let cook and brown slightly, forming a thick roux.
• Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (Add milk 1 T. at a time if you need to thin it a bit).
• Remove from heat and add most of the cheese; set aside.
• Slice unpeeled potatoes into 1/4 inch thick slices. Place one layer in small casserole, and pour half the cheese sauce over. Layer and and pour again.
• Bake at 350°F for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.

POTATO AND POBLANO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
• In a medium bowl, combine the poblano strips and corn.
• In a small bowl, mix together the half-and-half and crema.
• Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
• Let stand 10 minutes before serving.
• Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

AU GRATIN MEXICALI

Steps:

• Prepare potatoes according to directions and add salsa.
• Add shredded cheese five minutes before end of bake time.