MUY BUENO MEXICAN POTATO CASSEROLE
Since becoming a plant-based eater, I have greatly expanded the diversity of food that I eat. I don't think I have ever met a Mexican dish that I did not thoroughly enjoy so was excited to create this recipe. No doubt this would have been better with grilled corn and bell pepper but given the weather here in Kentucky, that was not going to happen.
I was inspired by this recipe Mexican Street Corn Potato Casserole from “Contentedness Cooking” though ended up changing it so much that it became a different recipe.
What are potatoes good for? Here is a nice summary with interesting potato facts by Dr. Mercola (just ignore his unhealthy recipe).
Ingredients
-1 pound (4-5 medium size) cooked potatoes, sliced 1/8th-1/4th inch
-4 cooked ears of corn with cobs removed or one 10 oz bag frozen corn
-1 medium or 1/2 large bell pepper, chopped
-1 cup cashews, soaked in hot water at least 30 minutes, drained
-1 and 1/4th cup vegetable broth
-3 large cloves garlic
-2 tsp cumin
-1 tsp chili powder
-1/4 tsp dried thyme
-1 can (4 oz) fire-roasted or regular green chiles
-2 scallions, thinly sliced
-Salt and pepper to taste
-Fresh cilantro, pickled jalapenos, avocado, fresh lime, vegan Parmesan for toppings as desired
Directions
-Cook the potatoes using whatever method you like such as boiling, microwaving, baking, or pressure cooking. I used my Instant Pot for pressure cooking. (Place 1 cup of water in the IP pot with the steaming trivet on the bottom. Place your potatoes on the trivet, and attach the lid. Steam for 10 minutes then manually release the pressure.) Let potatoes cool before slicing. I left the skin on my potatoes but peel before slicing if you don't want to eat the skins.
-Had it been grilling weather, I would have grilled corn on the cob and the bell pepper. Instead, I roasted the corn and chopped bell pepper in the oven though I don't think this step is necessary so you can skip it. (I tossed the corn with 1/2 tsp paprika, chopped the bell pepper, then placed them both on a baking sheet lined with parchment paper. Baked 400 degrees for 20 minutes, turning half way through.)
-Place into a high speed blender the drained cashews, vegetable broth, garlic, cumin, chili powder, and thyme. Blend until smooth.
-Stir into the sauce the green chiles and scallions. I did not add any salt or pepper but you can if you desire.
-To assemble the casserole, place a small amount of sauce on the bottom of an 8x8 baking dish. Place layer of potatoes, then sprinkle on 1/3rd of the corn and 1/3rd of the bell pepper. Cover with 1/3rd of the sauce. Repeat so you end up with 3 layers of each. Cover with tin foil but if the foil touches the food, place a sheet of parchment paper between the food and the foil.
-Bake 400 degrees for 15 minutes. Uncover. Bake another 15 minutes or until the potatoes are soft and the top is golden and bubbly.
-Serve with your favorite toppings.
