August 19, 2011

Tex Mex Potato Casserole

I found this recipe as an alternate suggestion for a potato casserole on Potato Goodness Unearthed.  It was originally a microwave recipe (and you can go here to find that one if you're into microwave cooking), but I tweaked it a little to become a regular oven casserole recipe.  It's inexpensive to put together (roughly $1.46 a serving) and is a fun, original way to make potatoes.  Happy cooking!
Tex Mex Potato Casserole

1-1/4 lbs potatoes (the original recipe calls for Yukon Gold potatoes, but I just used regular russet)
1 cup onion, minced
1 cup cheddar cheese, shredded
1 can (4 oz) diced green chiles
1/2 cup canned black beans
1/2 cup chicken broth
1 tsp chili powder
1/2 tsp cumin

1. Preheat the oven to 350 degrees.  Slice the potatoes as thinly as possible (a mandolin or Saladmaster would help a lot here, but you can do it with a knife).  Set aside.
2. In a small bowl, combine broth, chili powder, and cumin.
3. Lightly grease an 8 x 8 square baking dish, and (listen carefully--this can get a bit confusing) place 1/3 of the potatoes and 1/2 of the onions in the dish.  Layer with 1/3 of the cheese and 1/2 of the green chiles and beans.  Repeat layers.  You should have the final 1/3 of the cheese and potatoes remaining.  
4. Top the entire casserole with the remaining potatoes, creating a solid layer of potatoes with no gaps, if possible.  Essentially, you want to seal in the moisture with that top layer of potatoes.  Top with remaining cheese.
5. Pour the chicken broth mixture evenly over the whole casserole.  Cover with aluminum foil and bake at 350 for and hour or so until potatoes are tender.  The thinner your slices, the faster they will cook.
6. Serve with avocados and salsa!  Taste the goodness.

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