Papas Gratinadas, also known in some regions as Papas Satinadas, are the ultimate in Mexican comfort food. Creamy, cheesy, and smoky, this dish layers tender potatoes with a luxurious sauce made from Mexican crema, eggs, milk, and Oaxaca cheese—topped with bites of crispy bacon and savory ham. It’s a warm, bubbling casserole perfect for holiday meals, potlucks, or any night you want to level up your dinner table.
The star ingredients—Oaxaca cheese and Mexican crema—deliver a distinct flavor and melt that you won’t get from ordinary cheddar or sour cream. If you’re new to these ingredients, this guide to Mexican crema explains why it’s creamier and less tangy than sour cream, making it ideal for baking. Likewise, for a deeper understanding of how to get that perfectly tender texture, this potato gratin technique breakdown offers tips that apply well to papas gratinadas too.
With smoky paprika or chili powder bringing a subtle heat and richness, this recipe is easily customized. Whether you’re cooking for a crowd or planning for leftovers, Papas Gratinadas are satisfying, adaptable, and guaranteed to impress.
Basic Recipe: Ingredients and Instructions
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Papas Gratinadas (Papas Satinadas)
Description
Creamy Papas Gratinadas (aka Papas Satinadas) with layers of potatoes, crema, ham, bacon, and melted cheese—comfort food at its finest.
Ingredients
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2 lb potatoes
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7 oz shredded Oaxaca cheese (or any melty cheese you prefer)
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⅔ cup ham (cut into small bites)
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1 cup bacon (cut into small bites)
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1 cup Mexican crema (or sour cream)
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¼ cup milk
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2 small eggs
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1 Tbsp smoked paprika (or chili powder)
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Salt and pepper, to taste
Instructions
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Boil the Potatoes:
Place whole potatoes in a pot and cover with cold water. Add salt and bring to a boil. Cook until just tender (about 20–25 minutes). Drain and let cool slightly. -
Slice the Potatoes:
Once cool enough to handle, peel (optional) and slice into thick rounds, about ½-inch thick. -
Cook the Bacon:
In a skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Reserve some bacon fat if desired for extra flavor. -
Make the Cream Sauce:
In a bowl, whisk together the eggs, crema, milk, smoked paprika, salt, and pepper until smooth. -
Preheat the Oven:
Preheat your oven to 355°F (180°C). Grease a medium casserole dish with butter or oil. -
Assemble the Layers:
Start with a light layer of the cream mixture at the bottom of the baking dish. Layer with sliced potatoes, followed by ham, bacon, shredded cheese, and a drizzle of cream mixture. Repeat until all ingredients are used, ending with cheese on top. -
Bake Covered:
Cover the dish with foil and bake for 40 minutes. -
Bake Uncovered:
Remove foil and bake for another 10–15 minutes, or until golden and bubbly on top. -
Rest and Serve:
Let rest for 10–15 minutes before slicing to allow it to set properly.
Notes
Use Yukon Gold or red potatoes for better texture; they hold up well when sliced.
Oaxaca cheese can be swapped with mozzarella, Monterey Jack, or a blend of melty cheeses.
For more heat, add diced jalapeños or swap paprika for chipotle powder.
Don’t skip the resting step—it’s crucial for clean, structured servings.
Advanced Techniques
1. Slicing Potatoes for Even Cooking
Uniform slices ensure all layers cook evenly. Aim for ½-inch thickness using a mandoline or a sharp knife. Too thick and they won’t absorb the sauce; too thin and they’ll fall apart. Pre-cooking the potatoes helps balance cream absorption with structure.
2. Infusing Bacon Flavor Into the Sauce
For a deeper smoky flavor, use a tablespoon of rendered bacon fat instead of butter to grease the casserole dish or whisk it into your crema mixture. This adds richness and integrates that savory bacon note into every layer.
3. Layering for Maximum Flavor
Alternate layers of potato, meat, and cheese with cream to create balanced bites. Starting and ending with cheese ensures a bubbly, golden top and a stable bottom that holds shape when sliced.
4. Customizing the Cheese Blend
While Oaxaca cheese is traditional, mixing in a sharper cheese like aged cheddar or Manchego can deepen the flavor. Combine melty and flavorful cheeses for both texture and complexity.
5. Using a Broiler Finish
For a crisper top, switch the oven to broil for the last 2–3 minutes. Watch closely to avoid burning. This technique adds a golden crust without drying out the potatoes.
See more advanced recipes at cookingwhite.com
Storage, Shelf Life, and Maintenance Tips
1. Refrigerating Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in a 300°F oven until warmed through to maintain texture.
2. Freezing Instructions
Cool completely, then wrap individual portions or the entire dish in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
3. Best Reheating Method
Avoid microwaving, which can make the potatoes rubbery. Instead, reheat covered in the oven at 325°F for 20–25 minutes, or until hot.
4. Make-Ahead Tips
Assemble the entire dish a day ahead and refrigerate unbaked. Let sit at room temperature for 30 minutes before baking. This makes it perfect for holiday prep.
5. Preventing Watery Results
Be sure potatoes are not overcooked when boiling. Slight firmness helps them maintain structure and prevents them from releasing too much moisture during baking.
Dietary Adaptations and Substitutions
1. Vegetarian-Friendly Version
Skip the bacon and ham. Substitute with sautéed mushrooms, roasted poblano peppers, or spinach for umami and texture.
2. Dairy-Free Option
Use a dairy-free sour cream alternative and plant-based milk. Replace cheese with a dairy-free melty cheese like Daiya or Follow Your Heart. Results will vary slightly in richness.
3. Gluten-Free Naturally
This dish is gluten-free as written. Just ensure your crema, ham, and bacon are free from gluten-containing additives or thickeners.
4. Lighter Version
Use low-fat sour cream and skim milk. Reduce cheese to 5 oz and use turkey bacon or lean ham. The texture remains satisfying with fewer calories.
5. Spicy Variation
Add 1–2 tablespoons of diced chipotle in adobo to the cream mixture or layer in sliced jalapeños for a spicier kick. Chili powder also works well as a paprika substitute.
FAQs About the Recipe
1. Can I use raw potatoes instead of boiling them first?
Par-boiling is strongly recommended. Raw potatoes may stay undercooked or release excess water, making the dish watery or unevenly cooked.
2. What if I don’t have Mexican crema?
You can use sour cream thinned with a little milk or try crème fraîche. Greek yogurt is also a decent substitute, though tangier and thicker.
3. How do I know it’s fully cooked?
The top should be golden and bubbly, and a knife inserted should pass easily through all layers. The resting time after baking also helps it finish setting.
4. Can I add vegetables?
Yes! Try adding spinach, sautéed mushrooms, corn, or even caramelized onions between layers for extra depth and nutrients.
5. What protein alternatives work well?
If you don’t want to use ham or bacon, try crumbled cooked chorizo, shredded chicken, or veggie sausage for a twist on the original.
Conclusion & Final Thoughts
Papas Gratinadas, or Papas Satinadas, are a creamy, cheesy, and deeply satisfying dish that brings together the best of comfort and tradition. Whether served alongside grilled meats, roast chicken, or as a vegetarian main course, this casserole is endlessly adaptable and loved by all who try it.
Its richness is balanced by the subtle heat of paprika and the tang of crema, while the bacon and ham bring a salty, savory punch. The best part? It’s a no-fuss recipe that looks impressive but is made with pantry-friendly ingredients. You can prep it ahead, freeze it, reheat it easily, and still serve a dish that tastes freshly made.
Perfect for the holidays
or any day when you need a little extra indulgence, Papas Gratinadas deserve a spot in your regular meal rotation. Once you try this version, you may never go back to plain mashed or baked potatoes again.