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Poblano Chorizo Scalloped Potatoes Recipe

Poblano Chorizo Scalloped Potatoes Recipe

Photos of Poblano Chorizo Scalloped Potatoes Recipe

How To Make Poblano Chorizo Scalloped Potatoes

These scalloped potatoes layers poblano peppers and chorizo sausages with a creamy sauce and Oaxaca cheese for a hearty and loaded baked dish.

Preparation: 30 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 45 minutes



  • 1tbspunsalted butter,softened
  • 1lbchorizo sausage,casing removed
  • 3clovesgarlic,minced
  • 1white onion,small, roughly chopped
  • 2poblano peppers,seeded, roughly chopped
  • tspkosher salt
  • 2cupsheavy cream
  • 5russet potatoes,sliced ⅛-inch thick
  • 10ozoaxaca cheese,shredded
  • 2scallions,thinly sliced


  1. Preheat the oven to 325 degrees F. Grease a 9×13-inch baking dish with the butter.

  2. Add the chorizo to a large pan over medium-high heat and sauté for 5 to 6 minutes until cooked through. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.

  3. Transfer the chorizo to a bowl with a slotted spoon, leaving about 1 tablespoon of oil behind in the pan.

  4. Add the garlic, onion, and poblanos to the pan and sauté for about 5 minutes until the oil is absorbed and the onions are translucent and red.

  5. Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.

  6. Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.

  7. Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables.

  8. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.

  9. Bake for about 60 minutes, until the potatoes are tender.

  10. Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese for 2–3 minutes. Watch very closely so it doesn’t burn.

  11. Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.

  12. Serve and enjoy.


  • Calories: 736.71kcal
  • Fat: 55.34g
  • Saturated Fat: 29.18g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 20.02g
  • Polyunsaturated Fat: 3.22g
  • Carbohydrates: 34.57g
  • Fiber: 2.55g
  • Sugar: 4.96g
  • Protein: 26.72g
  • Cholesterol: 172.44mg
  • Sodium: 982.73mg
  • Calcium: 308.13mg
  • Potassium: 1015.53mg
  • Iron: 2.66mg
  • Vitamin A: 284.69µg
  • Vitamin C: 38.58mg
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