Chorizo Potatoes Au Gratin
WHAT YOU NEED
- 4 ounces Cacique Chorizo (pork, beef or soy)
- 2 lbs. yellow potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 garlic cloves, grated
- 1 cup Cacique Oaxaca cheese, shredded
- 2 cups whole milk
- Salt and pepper to taste

HOW TO MAKE IT
- Preheat oven to 375 degrees. In a 1.5 quart baking dish, layer sliced potatoes.
- In a large skillet, cook chorizo over medium heat until well cooked and crumbly. Remove from heat and reserve. In the same skillet, melt butter. Add onion, garlic, salt and pepper. Cook until onion is translucent, about 2-3 minutes. Add flour and slowly whisk in milk. Add chorizo, reduce heat and simmer for 2-3 minutes. Remove from heat and stir in cheese until well incorporated.
- Quickly pour over sliced potatoes making sure sauce completely covers potatoes and reaches the bottom. Bake for 35-40 minutes, or until potatoes are cooked through and you get nice crispy layer of cheese on top.
- Cook’s Note: When pouring cheese sauce, gently sway your baking dish side to side so sauce coats all potatoes and reaches the bottom