Potatoes in Ranchera Sauce

Papas en Salsa Ranchera

A bubbling cazuela (casserole) of tender potatoes slowly cooked in tomato-rich ranchera sauce is a dish from northern Mexico's beef country to serve with grilled steaks.

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Ingredients

Makes 4 servings

▢ Ranchera Sauce
▢ 4 large potatoes peeled and sliced crosswise (about 2 pounds)
▢ 2 tablespoons olive oil
▢ ½ teaspoon salt or to taste
▢ ⅛ teaspoon freshly ground pepper or to taste
▢ ⅓ cup crumbled cotija or mild feta cheese

Instructions

Prepare the sauce.
Reserve in the pan off heat.
Preheat the oven to 375°.
Put the sliced potatoes in a large bowl.
Add the oil, salt, and pepper and toss to coat the potatoes.
Transfer to an ovenproof casserole dish and roast the potatoes, uncovered, in preheated oven for 30 minutes.
Reheat the sauce and pour over the potatoes.
Cover and cook until the potatoes are very tender, about 35 to 40 minutes more.

Notes & Wine Advice

Sprinkle with the cheese and serve hot.

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Course; Side Dish / Vegetables

Cuisine; Mexican