1
caja (4.7 oz) de papas Betty Crocker® au gratin potatoes
2
tazas de agua hervida
1
taza de leche half and half
2
cucharadas de mantequilla
6
rebanadas de tocino, frito y en pedacitos
1
taza de queso estilo Monterrey Jack rallado (4 oz)
1/4
taza de cebollitas de cambray (green onions) rebanadas (4 medianas)
1/4
cucharadita de pimienta negra en trozos (mas gruesa)
Topping
1/2
taza de pan molido Progresso® plain bread crumbs
2
cucharadas de mantequilla derretida
1
cucharada de perejil fresco picado
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Instrucciones
1
Precalienta el horno a 400°F.
2
En una cazuela o platón de vidrio para horno de 2 cuartos de galón de capacidad, mezcla las papas, el paquetito con la mezcla de la salsa (que viene en la caja de las papas Betty Crocker®), el agua hervida, la leche half and half y la mantequilla. Agrega los ingredientes restantes. Hornea sin cubrir 35 minutos.
3
En un platito hondo mezcla el pan molido y la mantequilla; espolvorea uniformemente sobre las papas. Hornea 8 minutos más o hasta que el topping este doradito. Espolvorea con el perejil como adorno. Deja reposar 5 minutos antes de servir (la salsa se va a espesar mientras esperas).
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Consejos de expertos
consejo 1
Puedes preparar las papas hasta el paso 3 y refrigeralas tapadas o cubiertas hasta por 24 horas.
consejo 2
Sin queso estilo Monterrey Jack? Utiliza queso Cheddar o también Manchego.
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