Cheesy Scalloped Potatoes with Chorizo
This post is sponsored by Campbell’s®. All opinions are my own.
Every year I plan my Thanksgiving menu early. I tend to take the classics and give them a new twist. This year, our mashed potatoes are getting a makeover.
We’ve always been fans of scalloped potatoes, but we’ve never considered them unique enough to be served as part of a special holiday celebration. Not this year! Move over mashed potatoes, cheesy scalloped potatoes are taking over your spot at the table!
Still comforting, cheesy and gooey, but with a couple of special ingredients that will take this new Thanksgiving favorite to a completely different level. Cooked crumbled chorizo and Campbell’s® Cream of Mushroom Soup.
Yes, you read that correctly. The addition of chorizo will give this dish a bit of spice, texture and load it up with seasonings. Campbell’s® Cream of Mushroom adds that comforting creaminess and savory texture that melds all ingredients together creating the perfect Thanksgiving side dish that will put mashed potatoes to shame.
I love having Campbell’s® Cream of Mushroom as a staple in my pantry. It reminds me so much of those cold evenings in Mexico when my mom prepared it for me. She decorated it with buttery croutons she made herself. Talk about nostalgia in a bowl.
If you’re looking for a delicious twist to your Thanksgiving potato dish, look no further. This hearty dish goes a long way when feeding a small crowd. It also makes the perfect potluck contribution because it travels so well and keeps in the refrigerator for a few days.
Cheesy Scalloped Potatoes with Chorizo
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
Description
They are creamy, savory, spicy and oooh so cheesy. The secret ingredient that brings this dish together is Campbells Cream of Mushroom Soup! It’s delicious, comforting and only takes 15 minutes to assemble.
Ingredients
2 pounds red potatoes, unpeeled sliced in ¼-inch slices
1 small white onion, sliced in strips
1 (10.75 ounce) can Campbell’s® Cream of Mushroom Soup
1 cup whole milk, room temperature
1 teaspoon garlic powder
¼ teaspoon fresh ground black pepper
1 (12 ounce) package chorizo (pork, beef or soy), cooked
2 cups sharp cheddar cheese, shredded
Instructions
Preheat oven to 350° F. Grease an oven safe 10×10-inch dish. Set aside.
Bring 1 quart water to a rapid boil over medium heat. Add potato slices and boil for 5 minutes. Add onion slices during the last minute of the boil. Drain and set aside.
Whisk together Campbell’s® Cream of Mushroom Soup, milk, garlic powder and pepper in a medium bowl.
Spoon ¼ cup soup mixture on dish surface and spread into a thin layer. Layer half the potato/onion mixture, half the chorizo mixture, half the soup mixture and half the cheese over the thin layer of soup mixture. Repeat layers ending with cheese.
Bake for 60 minutes or until cooked through and cheese is completely melted.
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