Pommes de terre gratinées à la mexicaine

Ingrédients

• 2 lb potatoes
• 7 oz shredded Oaxaca cheese (or any melty cheese you prefer)
• 2/3 cup ham (cut into small bites)
• 1 cup bacon (cut into small bites)
• 1 cup Mexican crema (or sour cream)
• 1/4 cup milk
• 2 small eggs
• 1 Tbsp smoked paprika (or chili powder)
• salt
• pepper

Préparation

1. 1

   Place potatoes in a large pot, cover with water and cook until they're a bit tender but still a bit hard in the middle (read notes).

2. 2

   Remove potatoes from the water and once cooled peel them and cut them into thick slices.

3. 3

   Meanwhile, add bacon to a pan and cook over medium heat until bacon becomes slightly crispy.

4. 4

   Transfer bacon to a paper-lined plate and set aside until needed.

5. 5

   Add eggs, Mexican crema, milk, and mustard into a bowl and mix to combine. Season with salt and pepper.

6. 6

   --- Assemble & bake: ---

7. 7

   Preheat your oven to 355°F/180°C

8. 8

   Butter a baking dish and spread some cream mixture in the bottom.

9. 9

   Place a layer of potato slices and pour some of the cream mixture to cover them.

10. 10

    Top with ham, bacon, and shredded cheese.

11. 11

    Repeat until all ingredients are used.

12. 12

    Cover the dish with foil and bake for 40 minutes.

13. 13

    Uncover and keep baking for 10-15 more minutes or until the top is golden.

14. 14

    Remove from oven and allow to rest for 15 minutes before serving.