Mexican Potato Casserole with Corn and Monterey Jack
Potatoes are a vegetable, which is native to the Americas; native to the Andean region of South America, they made their way north to Mexico, where they were cultivated centuries before Europeans first discovered this important staple crop. Mexican cuisine uses potatoes less extensively than American and European cooking, but it makes an appearance in many dishes and you will also find it in Tex Mex cuisine and fusion dishes.
Sometimes potato wedges or other potato side dishes are such a great accompaniment to chili con carne or a thick, rich Mexican stew that it would be a shame not to use them. In this Mexican potato casserole, the potatoes are the highlight of the dish and they are joined with corn, chilies, cheese, scallions and more for a hearty and warming recipe.
This Mexican potato casserole is a fitting tribute to the American heritage of the potato, combining it with staples of Mexican cooking like corn, green chilies, and scallions. Combined with creamy, zesty Monterey Jack cheese, this is a potato casserole, which makes dinner an exciting time. If you want to blend comforting potatoes with typical Mexican ingredients to make a filling and flavorful meal, this Mexican potato casserole recipe is the way to do it.
This recipe teams the potatoes with corn, green onions and chilies to bring you that unmistakable south of the border flavor, plus you will also be adding butter, buttermilk and cheese to infuse the dish with a wonderful creamy accent. Layer your ingredients and then bake the casserole in a hot oven, and you will end up with an aromatic, bubbling dish which is a fitting accompaniment to any meat, poultry or seafood main dish. If you are a spice fanatic, swap the canned chilies for some fresh ones, to add more ‘oomph’ to the dish and really make your taste buds sing. The chilies offer an amazing contrast with the softer creamy accents in the dish.
- About 2 lbs potatoes (2 large white potatoes or 4-5 red potatoes)
- 2 cups cooked corn, canned or cut from the cob
- 2 scallions, sliced thin
- 1 4 oz can green chilies (if you'd like a spicier dish, use a few minced fresh Serrano or jalapeno peppers)
- 2 tbsp butter, cut into small pieces
- 2 cups buttermilk
- 2 cups Monterey Jack cheese, grated
- Salt, black pepper and cumin to taste
- Preheat oven to 375 degrees and grease a 9" baking dish with butter or cooking spray.
- Layer ½ of the potatoes at the bottom of the dish and add a pinch of salt, pepper, and cumin.
- Scatter half of the corn, chilies, and scallions over the potatoes, then dot the layer with pieces of butter. Repeat the process to form a second layer, then pour the buttermilk over the casserole and bake for 1 hour.
- Remove from the oven, top with the remaining scallions and the cheese, and bake for another 15 minutes, or until the cheese bubbles.
- Remove from the oven and let stand for a few minutes to set before serving.
This photo shows you how thick and creamy this Mexican potato casserole is going to be. Combining cheese, corn, chilies, scallions, buttermilk and more, with the potatoes, this is a really warming dish. Serve it as a side dish to pork, chicken, fish or another favorite protein, and serve it nice and hot for the best results. Although a lot of Mexican meals are paired with rice or tortillas, potatoes are also used in the Mexican diet, so why not make this recipe and discover for yourself just how good potatoes can be when spiced up with south of the border ingredients.
Leave a Reply
- Mexicali Black Bean Tacos with Two Meats May 5, 2016
- Mexicali Breakfast Burrito Egg and Avocado April 26, 2016
- Mexicali Broiled Sushi Tacos April 24, 2016
- Mexicali Smooth Guacamole in Glasses with Tomatoes April 23, 2016
- Mexicali Nachos with Beef and More April 22, 2016
- Mexicali Margarita Quesadilla April 17, 2016
- Mexicali Shredded Chicken Tacos with Fete Slaw April 16, 2016
- Mexicali Baja Street Tacos Carne Asada April 15, 2016
- Tex-Mex Vegetarian Harvest Quesadilla with Cheese April 14, 2016
- Tex-Mex Chicken and Pepper Fajitas April 13, 2016
- Home (119405 Views)
- An Authentic Mexican Pico de Gallo Recipe (117389 Views)
- Authentic Mexican Rice Recipe a Tasty Mexican Rice Side Dish (63216 Views)
- Chicken Cheese Enchilada Recipe (45764 Views)
- Mexican Shrimp Cocktail with Avocado Salsa (34625 Views)
- Authentic Mexican Chicken Tacos (30372 Views)
- Recipe for Stuffed Burrito with Chicken (24114 Views)
- Papadzules Recipe (23429 Views)
- How to Make Flautas with Green Chili (18952 Views)
- Pollo Frito Receta – Mexican Pan Fried Chicken with Tomatoes (17655 Views)