Cotija Cheese Potatoes Recipe

Anne Callison found a way to incorporate cotija, a flavorful Mexican cheese that she discovered in a specialty cheese shop, into a warm potato side dish. Cotija is available in some well-stocked supermarkets and in Latino markets. If you can't find it, substitute a shredded firm white cheese such as white cheddar or jack.

1 tablespoon olive oil

1 onion (8 oz.), peeled, halved, and thinly slivered lengthwise

2 cloves garlic, peeled and minced

1 3/4 pounds firm-ripe Roma tomatoes, rinsed, cored, and chopped

1/2 to 1 tablespoon hot sauce

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

3 pounds russet potatoes

2 cups crumbled cotija cheese (8 oz.; see notes)

Step 1

Pour oil into a 10- to 12-inch frying pan over medium heat. When oil is hot, add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, hot sauce, basil, thyme, salt, and pepper. Stir occasionally until tomatoes are soft, about 5 minutes.

Step 2

Meanwhile, peel potatoes and slice 1/8 inch thick. In a 9- by 13-inch baking pan, layer about a third of the tomato mixture, followed by half the potatoes and half the cheese. Repeat layers, ending with tomatoes. Cover tightly with foil.

Step 3

Bake in a 400° regular or convection oven until potatoes are tender when pierced, 40 to 50 minutes. Uncover and bake until browned on top and bubbling around the edges, 20 to 25 minutes longer.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories214

% Daily Value *
Total Fat 7.8g10%

Saturated Fat 4.1g21%
Cholesterol 18mg6%
Sodium 567mg25%
Total Carbohydrate 28g11%

Dietary Fiber 3.3g12%
Protein 8.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Cotija Cheese Potatoes