Traditional Senoran Potatoes Grande
Transport your taste buds to the vibrant landscapes of northern Mexico with this irresistible recipe for Traditional Sonoran Potatoes Grande. Layers of tender Russet potatoes, smoky chorizo sausage, and a medley of two bold cheeses—sharp Cheddar and creamy Monterey Jack—create a hearty and indulgent casserole that's perfect for family dinners or festive gatherings. The dish is elevated with flavorful accents of poblano pepper, sautéed onions, and a touch of smoked paprika, all brought together by a rich heavy cream base. Topped with fresh cilantro and green onions for a burst of color and zest, this baked masterpiece is both comforting and full of character. Ready in just under 90 minutes, this crowd-pleasing recipe promises layers of flavor and texture in every bite. Perfect as a main course or a savory side, these Sonoran-style potatoes are a true celebration of Mexican-inspired comfort food. Keywords: Sonoran Potatoes, Mexican casserole, cheesy potato bake, chorizo recipes, comfort food.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 8 oz Chorizo sausage
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 large Poblano pepper
- 1.5 cups Cheddar cheese
- 1.5 cups Monterey Jack cheese
- 2 tbsp Butter
- 1 cup Heavy cream
- 0.25 cup Cilantro
- 2 stalks Green onions
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Smoked paprika
- 1 tbsp Vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into 1/4-inch thick slices. Set aside in cold water to avoid browning.
Heat a large skillet over medium heat and add the vegetable oil. Remove the casing from the chorizo and cook it in the skillet until browned and fully cooked, breaking it up with a spoon as it cooks. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease.
In the same skillet, add the butter and diced onion. Sauté until the onion is soft and translucent, about 3-4 minutes. Add minced garlic and diced poblano pepper and cook for another 2-3 minutes until fragrant.
Drain the potato slices and pat them dry with a kitchen towel.
In a 9x13-inch baking dish, begin layering the dish: start with a layer of potatoes, followed by a sprinkle of chorizo, sautéed onion mixture, and an even layer of shredded Cheddar and Monterey Jack cheeses.
Repeat this layering process until all ingredients are used, finishing with a generous layer of cheese on top.
In a small bowl, whisk together heavy cream, salt, black pepper, and smoked paprika. Pour this mixture evenly over the layers in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly.
Let the dish cool for 5 minutes, then garnish with chopped cilantro and sliced green onions.
Serve hot and enjoy your Traditional Sonoran Potatoes Grande!
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
