Potato and Chorizo Casserole, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Potato and Chorizo Casserole

Cuisine: Fusion
Prep Time: 20 minutes
Cook Time: 75 minutes
Servings: 4 servings
Take the classic mashed potatoes to another level!

Winter is almost over, so I decided to make this warm and delicious potato and chorizo casserole. Don't get me wrong: This can be added to your list of year-long favorites. It's not just for the winter, but I enjoy it so much more when it's snowing outside! It turns any dinner into a cozy occasion.


  • 1/2 cup butter
  • 6 Russet potatoes peeled and sliced into thick rounds
  • 2 cloves garlic minced
  • 1 cup cheddar cheese shredded
  • 1 cup monterey jack cheese shredded
  • 1 cup chorizo crumbled
  • 2 cups milk
  • 2 large eggs
  • 1/2 cup green onions chopped
  • salt to taste
  • fresh ground pepper to taste

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  1. Preheat oven to 375ºF.
  2. In a large skillet over medium heat, add butter and cook chorizo for 5 minutes or until desired crunchiness. Add garlic, salt and pepper. Reserve.
  3. Rub a squared baking dish with butter and layer half of the potato slices in dish, overlapping slightly.
  4. Sprinkle the chorizo mix and half of the cheese over potato layer.
  5. Layer the rest of the potato slices on top, overlapping slightly.
  6. In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
  7. Pour the milk mix over potatoes.
  8. Add green onions, remaining cheese and bacon mix on top.
  9. Cover and bake for 50-60 minutes, or until custard is cooked and set.
  10. Remove foil and cook for 10 more minutes, or until top is browned.
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