Disclosure: This post is sponsored by The Idaho Potato Commission. However; All opinions and recipe are 100% my own. Thank you to my Latina blogueras for their suggestions.
A few weeks ago, I was in New York as one of the top 100 blogueras of Latism. I was chosen along with 99 other Latina bloggers as one of the best Latina bloggers in the nation. We (all 100 0f us) were invited to the United Nations as part of our conference. We were there covering issues about education, health, business, and gender equality with top officials of the secretariat. While I was there I thought about potatoes and how they are so affordable and feed so many people. I remembered my trip to Idaho a year ago and decided to ask a few of my fellow Latina blogueras (Maura of The Other Side Of The Tortilla, Yoly of Savvy Mujer and Cuponeando, and Melissa of Hungry Food Love) what they make with potatoes? I took what they said , then came home and made one of the suggested dishes. Check out the video below. Super fun, easy, and delicious…. three of my favorite things.
Ingredients for Papas Gratinadas:
- 7 – Idaho Potatoes (peeled and boiled for 20 minutes)
- 7 – anaheim chiles (roasted, peeled, and deseeded) (timesaver tip: buy them canned)
- 7 – 1/2 inch slices of pepper jack cheese
- 1 3/4 – cups of Mexican crema
- 1 – onion (sliced)
- 1 1/2 – cups sharp cheddar cheese (grated)
- 1/2 – teaspoon chili flakes
- 1 – teaspoon Lawry’s seasoning salt
- 1/2 – teaspoon ground black pepper
- 1 1/2 – cups pepper jack cheese (grated)
- 10 x 8 casserole dish (spray sides with non stick spray)
- Peel and boil potatoes for 20 minutes. Drain and set to the side.
- Cut potatoes into 1/2 inch slices. It’s okay of it becomes crumbly, you will use the crumbs too. Set to the side.
- Slice chiles down the middle and stuff with pepper jack cheese slices. Set to the side.
- Preheat oven to 350 degrees fahrenheit.
- Pour 1/4 cup of crema on the bottom of the casserole dish. Smooth it out with a spatula or the back of a spoon.
- Next place down a layer of potato slices.
- Top with stuffed anaheim chiles.
- Sprinkle the top of stuffed chiles with sliced onions.
- Pour in a 1/2 cup of Mexican crema over the top of onions.
- Generously sprinkle the top of the crema and onions with cheddar cheese.
- Next srinkle in chili flakes, Lawry’s, and ground pepper.
- Add another layer of Idaho potatoes.
- Then add in another 1/2 cup of crema.
- Top with remaining potatoes and another 1/2 cup of crema.
- Finish the whole casserole layering with a 1 1/2 cups grated pepper jack cheese.
- Bake in the oven for 50 minutes, then place the casserole dish on the top shelf of oven under the broiler (on high) for 3 to 5 minutes, or until golden crisp.
- Let cool for 20 minutes before serving.