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    You are in: Home / Recipes / Mexican Potatoes With Cheese Sauce Recipe
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    Mexican Potatoes With Cheese Sauce

    Mexican Potatoes With Cheese Sauce. Photo by NcMysteryShopper

    1/1 Photo of Mexican Potatoes With Cheese Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Mrs B's Note:

    This recipe comes from “Preserved” by Nick Sandler and Johnny Acton. I haven’t made it, but it sounds like a good vegetarian main dish or go with anything side dish. The recipe calls for 8 potatoes, but the authors fail to specify a size or weight. As there is no instruction to cut or slice the potatoes, my guess is that you’ll need 8 medium potatoes or between 1 and 1 1/2 lbs, depending on how and what you plan to serve this with. Posted for Zaar World Tour 2005.

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    Units: US | Metric



    1. 1
      Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like).
    2. 2
      Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.
    3. 3
      While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens.
    4. 4
      TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.

    Ratings & Reviews:

    • on October 07, 2005


      Beautiful potato dish! I was surprised at how easy this dish was to put together...great instructions! I cubed the potatoes and then boiled them as Pot Scrubber did. The onions were such a great complement to this dish as was the garnish - I would not forgo the garnish. The sauce was excellent. The only thing i did differently was to add serrano peppers to the cheese sauce.

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    • on October 04, 2005


      A very nice dish with a lovely flavor. I didn't change the ingredients at all but I did vary the cooking technique. I cubed the potatos and boiled. After the sauce was ready I assembled it in a casserole dish, topped with additional cheese, and baked at 400 til the cheese melted. A very nice mexican version scalloped potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Potatoes With Cheese Sauce

    Serving Size: 1 (630 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1093.8
    Calories from Fat 542
    Total Fat 60.2 g
    Saturated Fat 28.2 g
    Cholesterol 289.3 mg
    Sodium 627.8 mg
    Total Carbohydrate 111.9 g
    Dietary Fiber 14.3 g
    Sugars 9.0 g
    Protein 31.3 g

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