Scalloped Potatoes With Chori
BY
Nataly
Nataly4 tablespoons butter (divided)
3 large Russet potatoes (thinly sliced with a mandolin)
2 tablespoons olive oil
1 1/2 pounds fresh chorizo (removed from casing, divided)
3 tablespoons all-purpose flour
1 1/2 cups half-and-half
1 teaspoon salt
1 teaspoon white pepper
dash Louisiana-style hot sauce
pinch ground nutmeg
2 1/2 cups sharp, yellow, cheddar cheese (divided)
1 tablespoon sour cream
step-by-step directions
Preheat oven to 350ºF. Grease a 2-quart casserole dish with 1 tablespoon butter.
Place a cast iron skillet over medium heat. Add 2 tablespoons olive oil and chorizo. Cook, breaking up with a wooden spoon, until well browned, about 10-15 minutes. Using a slotted spoon, remove meat to a paper towel-lined plate to drain.
Place a medium-sized saucepan over medium heat. Add butter and melt. Add flour and cook, whisking constantly, for 3-5 minutes. Slowly add half-and-half, whisking constantly, until well incorporated and there are no lumps. Add salt, pepper, hot sauce and nutmeg. Reduce heat to low and add 1 cup of cheese and sour cream. Whisk to melt and combine. Remove from heat and set aside.
In the prepared casserole dish, arrange 2 layers of potatoes, overlapping slightly. Add 1 pound of the chorizo and 1/2 cup cheese. Add half the cheese sauce on top. Add 2 more layers of potatoes in casserole, top with remaining cream mixture and 1/2 cup of cheese. Bake for 50 minutes.
Remove potatoes from oven. Top with remaining chorizo and 1/2 cup of cheese. Bake for 10 more minutes to melt cheese. Remove and let cool for 10 minutes before serving.