Mexican Four Cheese Potatoes Au Gratin

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  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 6 servings
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1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso

3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)

1/4 cup heavy cream or half-and-half

3 medium potatoes, peeled and thinly sliced (about 3 cups)


  1. Stir the queso, broth and cream in a medium bowl.
  2. Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
  3. Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.