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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.
Mexican Potato Casserole
Ingredients -
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
Preparation:
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.
(Serves 4)
