Au Gratin Potato Nachos

We’ve been long overdue for a nacho revamp. Say goodbye to soggy tortilla chips and say hello to a far more refined base: Idahoan® SLICES Au Gratin Potatoes. Crispy potatoes are topped with corn, feta, guacamole, pinto beans, and green onions to create some seriously savory fare. Serve with brown rice for a perfectly balanced twist on a classic Mexican dish.

1 hour 20 minutes
Au Gratin Potato Nachos
Au Gratin Potato Nachos
Prep time: 
Cook time: 
Total time: 
Serves: 32
  • 1 carton (2.54 lb) Idahoan® SLICES Au Gratin Potatoes
  • 2 tbsp chili powder
  • 8 cups drained canned pinto beans, rinsed
  • 8 cups corn kernels
  • 2 cups crumbled reduced-fat feta cheese
  • 4¼ cups guacamole
  • 2 cups sliced green onions
  • 32 oz cooked brown rice, for serving
  1. Reconstitute potatoes according to package directions. Fold in Cajun seasoning.
  2. Transfer potatoes to greased full size, 2-inch deep steam table pan. Bake in 400°F oven for 35 to 40 minutes or until golden brown and bubbly.
  3. Scatter beans, tomatoes, corn and feta over top; bake for 12 to 15 minutes or until vegetables are tender and feta is melted. Serve with 2 tbsp guacamole and 1 tbsp green onions. Serve each portion with 1 oz of cooked brown rice.
Tip: Top each serving with thinly sliced fresh jalapeño or pickled jalapeño pepper for a spicy addition.

Nutrition Information

Serving size: 2/3 cup potato, 1/2 cup vegetable Calories: 320 Fat: 10g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 52g Sugar: 5g Sodium: 1000mg Fiber: 7g Protein: 10g Cholesterol: 5mg

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