Chorizo Scalloped Potato Casserole

• 1 pound uncooked chorizo or bulk spicy pork sausage
• 2-1/2 pounds medium potatoes, peeled and thinly sliced
• 1 small onion, chopped
• 1 cup chicken broth
• 4 ounces cream cheese, cubed
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 2 cups shredded Mexican cheese blend, divided

1. In a large skillet, cook chorizo over medium heat until meat is fully cooked; drain. Place chorizo on several layers of paper towel; blot with additional paper towels.
2. In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion and chorizo. Repeat layers.
3. In a small saucepan, combine the broth, cream cheese, cream and salt. Cook and stir until mixture comes to a boil. Reduce heat; simmer until liquid is reduced to about 1-1/2 cups. Remove from the heat; stir in 1 cup Mexican cheese blend until melted. Pour over chorizo.
4. Cover and bake at 350u0b0 for 60-70 minutes or until potatoes are tender. Sprinkle with remaining Mexican cheese blend. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

chorizo, potatoes, onion, chicken broth, cream cheese, heavy whipping cream, salt, cheese blend

Taken from www.tasteofhome.com/recipes/chorizo-scalloped-potato-casserole/ (may not work)