Mexican Gratin Potato Bake
A creamy, cheesy Mexican twist on the classic gratin potato dish.
Ingredients
- ●2 large potatoesRusset potatoes work best for this recipe.
- ●1 cup shredded gratin cheeseMexican blend or a mix of cheddar and Monterey Jack.
- ●1/2 cup heavy creamOptional for extra creaminess.
- ●1 medium onionDiced, for added flavor.
- ●1 tsp cuminGround cumin for a Mexican touch.
- ●1 tsp chili powderAdd some heat with chili powder.
- ●to taste saltSeason to taste.
- ●to taste pepperOptional for extra flavor.
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Poke some holes in the potatoes with a fork and microwave for 3-4 minutes to soften them.
- 3
Slice the potatoes thinly and set aside.
- 4
In a pan, sauté the diced onion over medium heat until softened.
- 5
Add the cumin, chili powder, salt, and pepper to the pan and stir for 1 minute.
- 6
In a separate bowl, mix the shredded cheese and heavy cream (if using).
- 7
In a 9x13 inch baking dish, create a layer of potatoes, followed by a layer of the cheese mixture, and then a sprinkle of the cumin-chili powder mixture.
- 8
Repeat this process until all the ingredients are used, finishing with a layer of cheese on top.
- 9
Cover the dish with aluminum foil and bake for 30 minutes.
- 10
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown.
- 11
Serve hot and enjoy!