Mexican potatoes with creamy cheese sauce

Want to surprise your guests at drinks with an original recipe? Then try these Mexican potatoes with creamy cheese sauce! With homemade Mexican spice mix! 😍

Main course

8 people

30 minutes

Ingredients:

For the Mexican potatoes:

900 grams CêlaVíta Floury potatoes
3 tbsp sunflower oil
Mexican spice mix, to taste
Salt, to taste

For the Mexican spice mix:

½ tsp chili powder
½ tsp cumin powder
½ tsp smoked paprika
1 tsp dried coriander leaf
½ tbsp dried oregano
½ tsp garlic powder
1 tsp onion powder
2 tsp fine sea salt

For the cheese sauce:

30 g butter
30 g flour
300 ml whole milk
50 g old cheese, grated
150 g cheddar 48 +, grated
White pepper, to taste

For the topping:

1 red shallot, cut into thin rings
3 jalapeños, cut into thin rings
3 ripe tomatoes, diced
½ garlic clove, grated
½ tbsp red wine vinegar
1 tbsp olive oil
A few leaves of fresh coriander
4 tbsp sour cream

Preparation

Step 1:

Make the Mexican spice mix by mixing all the ingredients.

Step 2:

Preheat the oven to 200 °C. Mix the potatoes with sunflower oil, Mexican spice mix and salt to taste. Bake the potatoes on a spacious baking tray for about 20 minutes until golden brown and crispy.

Step 3:

Make the cheese sauce. Melt the butter in a saucepan and add the flour. Cook this roux, stirring, for about 2 minutes. Add the cold milk little by little on low heat, while stirring with a whisk. Let the sauce simmer on low heat for 2 minutes. Then add the old cheese and cheddar, stir the sauce until the cheese melts, then remove the sauce from the heat.

Step 4:

Mix the sliced shallot, jalapeños, diced tomatoes, grated garlic, red wine vinegar and olive oil.

Spoon the crispy jacket potatoes into a pretty dish, pour the warm cheese sauce over them. Spread the topping on top of the potatoes and cheese sauce. Sprinkle some torn coriander leaves on top.

Serve the Mexican potatoes with some sour cream.