Putting a spin on a classic to meld it with my Mexican brisket. This meal was a combination inspired by the Pioneer Woman and Rick Bayless. The twist on this recipe is to add a variety of peppers at the very end of the cooking to give the dish a little kick and some crunch.
Mexican Au Gratin Potatoes (adapted from the Pioneer Woman):
- Cube approximately 3 obs of potatoes ( I used russet) and put into a baking dish with 2 tbsp of butter. Put into a 350 degree oven and cook covered for 45 minutes
- While the potatoes are cooking, prepare the sauce in a mixing bowl by combining 2 cups of fat free 1/2 & 1/2 with 1/2 a cup of skim milk; add 1 tsp each salt, pepper and ancho chili powder
- Pour into the potatoes making sure to coat all the potatoes and return to the oven uncovered for 30 minutes
- While cooking again, dice up 3/4 each red and green pepper, 3 jalapeno peppers and 3 stalks of green onions and mix in the potatoes in the final 5 minutes of cooking
- At the same time you add the vegetables, mix in 1 cup of 4 cheese Mexican blend. I mixed the cheese through the potatoes and put some on top for aesthetics.