The classic recipe is transformed into a lightly spiced, warm and comforting vegetarian option with Pace salsa, chili powder, cumin and Monterey Jack cheese. Complete this dish by serving with corn fritters and a crisp green salad for a satisfying and hea
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|olive oil||60 mL||1/4 cup|
|large onions (4 lb), sliced||4||4|
|cloves garlic (2 oz), minced||12||12|
|dried oregano||30 mL||2 tbsp|
|chili powder||30 mL||2 tbsp|
|ground cumin||15 mL||1 tbsp|
|each salt and pepper||10 mL||2 tsp|
|butter, softened||60 mL||1/4 cup|
|yellow-fleshed potatoes, peeled and sliced into 1/8-inch (3 mm) thick slices||1 1/2 kg||3 lb|
|35% whipping cream||500 mL||2 cups|
Pace Picante Salsa Medium
|vegetable or chicken stock||250 mL||1 cup|
|shredded Cheddar cheese||1 L||4 cups|
|shredded Monterey Jack cheese||1 L||4 cups|
|chopped fresh cilantro leaves||250 mL||1 cup|
|1. Heat oil in large skillet set over medium heat; cook onions and garlic for 6 to 8 minutes or until tender. Sprinkle oregano, chili powder, cumin, salt and pepper over top. Reduce heat to low; cook, stirring often, for about 30 minutes or until very soft and caramelized. Let cool.|
|2. Grease full, shallow hotel pan with butter. In large bowl, combine potato slices, cream, salsa and stock. Arrange one-quarter of the potato slices, overlapping slightly, in bottom of pan. Top with one-quarter of the onion mixture, Cheddar and Monterey Jack cheese. Repeat layers 3 times. Slowly pour liquid over potatoes.
3. Cover with foil; bake in 400°F (200°C) oven for about 90 minutes or until bubbly around edge of pan and potatoes are fork-tender. Remove foil; bake for about 30 minutes or until very tender and top is browned.
- Sprinkle with cilantro. Let stand for 10 minutes before serving.