Natcho Cheese Potato Slices

Call this Tex-Mex scalloped potatoes with attitude. Sliced potatoes get tossed with chopped peppers and onions, drenched in a barbecue-sauce-meets-taco-seasoning glaze, and baked until the edges crisp and the cheese goes molten on top.

The BBQ sauce and taco seasoning combination sounds strange but it’s what makes this dish distinct. The smoky sweetness of barbecue balances the cumin-heavy spice of taco seasoning, and the two together coat the potatoes in a flavor you won’t find on any other potato dish.

Slicing the potatoes to a uniform thickness matters. About ⅛ inch works well. Too thick and the centers stay hard; too thin and they break apart when you turn them halfway through baking.

The foil lining under the potatoes is less about easy cleanup and more about conducting heat evenly so every slice browns. Spraying the foil with non-stick cooking spray keeps the potatoes from welding to the surface as the sauce caramelizes.

Kitchen Tips

• Use russet or Yukon Gold potatoes. Waxy red potatoes stay too firm and don’t absorb the sauce the same way.
• Turn and separate the slices at 45 minutes to expose fresh surfaces to the heat. Skipping this step leaves some slices soggy and others crispy.
• Add the shredded cheese only in the last 5 to 10 minutes, not at the start. Cheese added too early burns before the potatoes finish cooking.
• Use sharp cheddar or a Mexican blend (cheddar, Monterey Jack, Asadero). Mild cheeses get lost behind the strong sauce.

Variations

• Add crumbled cooked ground beef, chorizo, or bacon for a heartier main dish version.
• Top with sliced jalapeños before the cheese for actual nacho heat.
• Serve with sour cream, guacamole, and pickled jalapeños on the side for a loaded-nacho experience.