Ingredients
1 pound uncooked chorizo or bulk spicy pork sausage2-1/2 pounds medium potatoes, peeled and thinly sliced1 small onion, chopped1 cup chicken broth4 ounces cream cheese, cubed1/2 cup heavy whipping cream1/2 teaspoon salt2 cups shredded Mexican cheese blend, divided
Preparation
In a large skillet, cook chorizo over medium heat until meat is fully cooked; drain. Place chorizo on several layers of paper towel; blot with additional paper towels.
In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion and chorizo. Repeat layers.
In a small saucepan, combine the broth, cream cheese, cream and salt. Cook and stir until mixture comes to a boil. Reduce heat; simmer until liquid is reduced to about 1-1/2 cups. Remove from the heat; stir in 1 cup Mexican cheese blend until melted. Pour over chorizo.
Cover and bake at 350° for 60-70 minutes or until potatoes are tender. Sprinkle with remaining Mexican cheese blend. Bake, uncovered, 5-10 minutes longer or until cheese is melted.
