Mexican Potato Bake with Chorizo and Corn Recipe
A layered bake made with thinly sliced potatoes, spicy chorizo sausage, corn, and cheese, baked until golden. In Mexico, oven dishes are popular for family gatherings because they’re easy to portion and stay warm for a long time. The flavor is like a cross between a potato gratin and a chorizo pizza, just in a more filling, hearty version.
This Mexican-inspired potato bake combines the comfort of a classic gratin with the bold, smoky heat of chorizo and chili. The layers of thin potatoes soak up the spiced fat from the sausage and the creamy sauce, creating a rich, deeply flavored dish that’s perfect for feeding a crowd. It’s easy to assemble ahead of time and holds heat well, making it ideal for family gatherings or parties.
Chef's tips
Slice the potatoes as evenly and as thinly as possible so they cook through at the same time. If your oven tends to brown quickly, keep the dish covered with foil a bit longer and only uncover it for the final browning. Taste the chorizo mixture before layering and adjust the chili to your heat preference—different chorizos can vary a lot in spiciness. If the top is browning too fast while the potatoes are still firm, lower the oven temperature slightly and extend the baking time.
How to serve
Serve the bake as a main dish with a crisp green salad with lime dressing, or with a simple tomato and red onion salad. It also pairs well with guacamole, salsa, or a spoonful of sour cream on top. For a more festive spread, serve alongside grilled vegetables or a light bean salad.
Ingredients
- potatoes - 800 g
- chorizo - 250 g
- corn - 150 g
- onion - 1 piece
- cream - 200 ml
- yellow cheese - 150 g
- garlic - 2 cloves
- sweet paprika - 1 teaspoon
- chili powder - 0.5 teaspoons
- vegetable oil - 1 tablespoon
- cilantro fresh, chopped - 2 tablespoons
- salt
- black pepper freshly ground
Preparation
- Peel the potatoes and slice them thinly, about 2–3 mm thick. The easiest way is to use a mandoline or a very sharp knife.
- Peel the onion and slice it into thin half-moons. Finely chop the garlic.
- Slice the chorizo into half-moons or small cubes.
- Heat the oil in a pan over medium heat. Add the chorizo and fry for 4–5 minutes, until some of the fat renders out and the sausage is lightly browned.
- Add the onion and fry for another 3–4 minutes, until softened. Add the garlic and fry for 1 more minute, stirring.
- Add the corn, sweet paprika, and chili powder, stir, and fry for 2 minutes. Remove the pan from the heat.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil or with some of the fat from the chorizo pan.
- Arrange the first layer of potato slices on the bottom of the dish, slightly overlapping. Season lightly with salt and pepper.
- Spread some of the chorizo and corn mixture over the potatoes and sprinkle with a little cheese. Repeat the layers until all the ingredients are used, finishing with a layer of potatoes.
- Mix the cream with a pinch of salt and pepper and pour evenly over the top of the bake.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil, sprinkle the top with the remaining cheese, and bake for another 10–15 minutes, until the cheese is melted and lightly browned and the potatoes are tender when pierced with a knife.
- Remove the bake from the oven and let it rest for 10 minutes to set slightly. Before serving, sprinkle with chopped cilantro.
Storage
Zapiekankę przechowuj w lodówce w naczyniu przykrytym folią lub w pojemniku. Podgrzewaj w piekarniku pod przykryciem, aby nie wyschła. Możesz mrozić pojedyncze porcje, dobrze owinięte folią i w pojemniku.
