Mexican Scalloped Potatoes

The queso lover's delight

I have recently developed an addiction to making cheese sauce. As far as addictions go, it is not exactly destroying my life, but there is no way it’s good for me. Erica wisely pointed out that I could use this illness for the blog. I decided to reward her with potatoes for coming up with the idea and enabling my behavior.

Cutting 4 pounds of potatoes is no one’s idea of a good time, maybe Carmy from The Bear but he has his own problems. That part was a pain, but once that was over with this was a pretty simple recipe. If you develop an addiction to making cheese sauces I apologize to your loved ones in advance, but they should also be grateful for all the cheese.

Cook time:

30 minutes of prep time, 1 hour in the oven

Ingredients:

• 4 lbs. of potatoes, thinly sliced

• 1 yellow onion, thinly sliced

• 4 garlic cloves, minced

• 2 cups of milk

• 1 cup of chicken stock

• 4 tablespoons of butter

• 1/2 cup of flour

• 2 cups of queso blanco, grated

• 1/2 cup of shredded Mexican cheese

• Seasonings: garlic salt, pepper, cumin, and chili powder

Directions:

1. Preheat your oven to 400 and grease a 9x13 with butter or cooking spray.

2. Put your potato slices in a large bowl of water to soak so the starch comes out. This will make them way crispier.

3. Melt your butter in a large saucepan and then add your onion slices. Cook until they start to turn translucent.

4. Add your garlic and cook for a minute or so before you add the flour. The flour should start to look like wet sand once you have reached the right consistency.

5. Add the chicken stock and your seasonings to the saucepan. Stir until it combines and thickens.

6. Add the milk and the queso blanco and stir until it combines. If the sauce is not thickening add a little more flour until it does. If you have a loved one that does not love onions like I do, you can strain out the onions at this point.

7. Place your potatoes in the pan on their side in rows. Pour the sauce over the potatoes, making sure the sauce gets in between the slices. Sprinkle your shredded cheese over top of the potatoes.

8. Cover the pan with foil and bake for 1 hour. Remove the foil and make sure the cheese has gotten crispy on the top layer. If it has not, you can broil it on high heat for a few minutes to get that nice crispy cheese layer.

9. Serve with chicken, steak, or by itself

Erica’s Review:

“Potatoes are one of my favorite foods, so Jake would’ve had to really mess these up for me to not like them. These cheesy scalloped potatoes were incredibly yummy. The perfect comfort side to your choice of meat entree.”