Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare the Baking Dish
Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Cook the Potatoes
Peel and slice the potatoes thinly, about 1/8-inch thick. Place the potato slices in a large pot of salted water and bring to a boil. Cook for about 5-7 minutes until just tender. Drain and set aside.
Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a simmer. Remove from heat and mix in the shredded cheese until melted and smooth. Stir in the taco seasoning for flavor.
Layer the Potatoes
Spread half of the cooked potato slices in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce.
Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
Serve
Allow the southwest au gratin potatoes to cool for a few minutes before serving.
Notes
Potato Variation
Feel free to use different types of potatoes, such as Yukon Gold or red potatoes, for varying flavors and textures.
Cheese Options
You can substitute the cheese with your favorite varieties, such as pepper jack for extra heat or Monterey Jack for a milder flavor.
Make Ahead
These potatoes can be prepared ahead of time. Assemble the dish and refrigerate, then bake when you’re ready to serve.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
