Papas Gratinadas

Ingredients

• 907 g (2 lb)potatoes
• 198 g (7 oz)shredded Oaxaca cheese, or another melting cheese
• 160 ml (⅔ cup)ham, cut into small pieces
• 240 ml (1 cup)bacon, cut into small pieces
• 240 ml (1 cup)Mexican crema or sour cream
• 60 ml (¼ cup)milk
• 2 smalleggs
• 15 ml (1 Tbsp)smoked paprika or chilli powder
• to tastesalt
• to tastepepper

Instructions

1. 1

   Parboil potatoes

   Put the potatoes in a large saucepan, cover them with water and cook until partly tender but still firm in the centre.

2. 2

   Slice potatoes

   Drain the potatoes. Once they have cooled, peel them and cut them into thick slices.

3. 3

   Cook the bacon

   Meanwhile, cook the bacon in a frying pan over a medium heat until it is lightly crisp.

4. 4

   Drain the bacon

   Transfer the bacon to a plate lined with kitchen paper and set it aside.

5. 5

   Mix the sauce

   In a bowl, combine the eggs, Mexican crema, milk and mustard. Season with salt and pepper.

6. 6

   Heat the oven

   Preheat the oven to 180°C (355°F).

7. 7

   Prepare the dish

   Butter a baking dish and spread a little of the cream mixture over the base.

8. 8

   Add first layer

   Arrange a layer of potato slices in the dish and pour over enough cream mixture to cover them.

9. 9

   Add toppings

   Scatter over some ham, bacon and shredded cheese.

10. 10

    Repeat layers

    Continue layering the potatoes, cream mixture, ham, bacon and cheese until everything has been used.

11. 11

    Bake covered

    Cover the dish with foil and bake for 40 minutes.

12. 12

    Brown the top

    Remove the foil and bake for a further 10–15 minutes, or until the top is golden.

13. 13

    Rest before serving

    Take the dish out of the oven and leave it to rest for 15 minutes before serving.

What are papas gratinadas?

Papas gratinadas means gratinated potatoes: sliced potatoes baked beneath a creamy sauce and a browned topping. This version takes a Mexican-inspired direction with crema, Oaxaca cheese, ham, bacon and smoked paprika.

The layers let the sauce seep between the potatoes while the cheese melts across the top. Parboiling the potatoes first helps them cook through evenly in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 726 calories, 17g protein, 31g carbs, 59g fat.

The potatoes provide most of the carbohydrates, while the crema, cheese and bacon contribute much of the fat. Ham, bacon, cheese and eggs supply protein. Balance a portion with a fresh salad or vegetables on the side.

Choosing the potatoes and cheese

Potatoes: Choose a variety that holds its shape when boiled and sliced, so the layers stay distinct rather than turning to mash.

Cheese: Oaxaca cheese melts readily and suits the soft, creamy layers. Another good melting cheese can be used if it is unavailable.

Get the potato texture right

Parboiling: Cook the potatoes until they are partly tender, with a little firmness remaining at the centre. They will continue cooking in the sauce in the oven.

Slicing: Let the potatoes cool enough to handle before peeling and cutting them into thick slices. Slices of similar thickness make the layers more even.

Build a balanced cream mixture

Sauce: Mix the eggs, crema and milk until combined, then season with salt and pepper. The mixture coats the slices and sets as the casserole bakes.

Seasoning: Smoked paprika gives the dish a warm, smoky note; chilli powder is the suggested alternative. The method also mentions mustard, but no quantity for it is listed in the ingredients.

Layer for even baking

Base: Spread a little cream mixture across the buttered dish before adding the first potatoes. This helps keep the bottom layer from being dry.

Toppings: Distribute the ham, bacon and cheese across the layers as you repeat them. Finish with a layer that gives the cheese a chance to brown once the foil comes off.

Look for a golden top

Covered baking: Keep the dish covered with foil for the first 40 minutes so the potatoes cook in the creamy mixture without the top becoming too dark.

Finishing: Bake uncovered for 10–15 minutes more, checking for a golden top. Rest the casserole for 15 minutes before serving so the layers settle.

What to serve alongside

A crisp green salad or simply dressed vegetables provide freshness alongside the creamy, savoury bake. You could also serve it with beans or grilled vegetables for a more substantial meal.

Because the casserole already includes potatoes, meat and cheese, keep additional sides simple and avoid adding another rich, starchy dish.

Recipe notes & tips

• Cut the potatoes into similarly thick slices so they cook at about the same rate.
• Let the potatoes cool before peeling to make them easier to handle.
• Cook the bacon until only lightly crisp; it will continue to cook in the oven.
• Spread some cream mixture over the base before arranging the first potato layer.
• Remove the foil for the final 10–15 minutes to brown the top.
• Allow the bake to rest for 15 minutes so it is easier to portion.

Variations

• Use sour cream: Swap it for the Mexican crema if that is what you have.
• Change the spice: Use chilli powder instead of smoked paprika for a different seasoning.
• Try another cheese: Choose a melting cheese in place of Oaxaca cheese.
• Make it meatier: Add a little more ham or bacon between the layers.
• Serve with greens: Pair each portion with a crisp salad for contrast.

Common mistakes to avoid

• Overcooking the potatoes: Stop while the centres are still a little firm, as the potatoes bake again in the oven.
• Cutting uneven slices: Keep the slices similarly thick so they cook evenly.
• Skipping the foil: Cover the dish for the first 40 minutes to protect the top while the potatoes cook.
• Browning too soon: Leave the foil on for the first stage, then uncover for the final 10–15 minutes.
• Serving straight away: Rest the casserole for 15 minutes so the layers settle before cutting.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat portions in the oven until piping hot throughout, covering loosely with foil if the top is browning too quickly.

Frequently asked questions