Cooking in Mexico has had its challenges and cooking scalloped potatoes in a crock pot was a great experience! I did a trial run a few days earlier but the potatoes were kind of crunchy, and the flavor was so-so.

What I’ve discovered in shopping in our local grocery stores is that there’s no sour cream! There’s a version that’s called “crema” but it isn’t really sour cream – more like moderately thick, bland tasting cream.

So for my Thanksgiving work-around, I tweaked my recipe. I researched crock pot recipes online and ended up making a roux with milk (and no sour cream). Then layered the sliced potatoes, diced onions and cream sauce. After cooking for 8 hours on slow, they were great! The crowd cleaned them out! (See my crock pot on the buffet table!)

Even though Mexico doesn’t celebrate Thanksgiving, the Casa puts on a traditional American style spread every year with about 50 people.

We had traditional turkey with all the trimmings and pecan and pumpkin pies with whipped cream. As they say – a great time was had by all!