New Mexican Potato Bake

READY IN: 1hr 25mins
Recipe by Miss Annie

This makes a very nice, lower in fat, side dish (it has no cheese). It is baked and makes it's own spicy thick gravy. It is great served with any kind of meat, especially grilled. NOTE: If you use chili powder (like McCormick's), please omit the cumin and oregano.

Top Review by NoSpringChicken

All of us do have different tastes, don't we? We think this is soooo good and will certainly fix it again and again! There is a difference in chile powder and chili powder. I go directly to the Mexican food section of my supermarket for chile powder and the Mexican oregano....it does make a difference! Thanks for a good one, Miss Annie!

Ingredients Nutrition

  • 1 lb potato, halved lengthwise and cut into 1/4 inch slices (about 2)
  • 1 onion, quartered and cut into 1/4 inch thick slices
  • 1 cup milk
  • 1 cup chicken stock
  • 2 tablespoons chile powder (preferably New Mexican, not chili powder)
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano, dried (preferably Mexican)
  • 3 cloves garlic, crushed
  • salt and pepper, to taste

Directions

  1. Butter a deep 1 1/2 quart baking dish.
  2. Layer the potatoes and onions in dish.
  3. Blend remaining ingredients and pour over potatoes and onions.
  4. Cover, and bake at 400ºF.
  5. for 45 minutes.
  6. Remove cover, toss potatoes and onions, and liquid and bake an additional 25 minutes or until potatoes are tender and liquid has reduced to a thick gravy.

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