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1.
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Prepare the potatoes.
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Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit.
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Then transfer the potatoes to a colander and rinse until the water runs clear.
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Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.
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2.
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Fry the potatoes.
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In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep.
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In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side.
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They should be stiff and crispy on the outside, but maintain a fleshy inside.
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Taste one, cook's treat!
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Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.
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3.
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Prepare the pico de gallo.
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In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper.
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Set aside.
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4.
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Bake the potatoes.
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Preheat the oven to 375F.
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Butter the bottom of a pie pan or an 8x8-inch baking pan.
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Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping.
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Make sure to cover the entire bottom this way.
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Then evenly sprinkle half the cheddar/jack blend over the potato layer.
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On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella.
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Repeat the layer one more time ending with the mozzarella cheese.
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Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes.
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Cut into slices and serve warm with a dollop of Mexican crema.
