Salsa Scalloped Potatoes

Total Time
50mins
Prep 15 mins
Cook 35 mins

A slightly spicy mexican twist to generic scalloped potatoes!

Ingredients Nutrition

Directions

  1. Peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover; microwave potatoes High for 7 minutes, stirring once; set aside.
  2. Spray a 2L (I use 9x13") baking dish with cooking spray.
  3. In the bottom of the baking dish, layer half of each of the potatoes, peppers and green onions, repeat layer; set aside.
  4. In a medium saucepan, melt margarine, add flour, blending well; add milk and cumin and cook over medium-high heat stirring until thickened.
  5. Whisk in 1 cup of the grated cheese until smooth; stir in salsa.
  6. Pour milk mixture over potatoes, and sprinkle potatoes with remaining cheese.
  7. Bake at 350 F for 35 minutes or until potatoes are tender and the top is bubbly and golden.
Most Helpful

Really good and a little different. Sauce is thick and creamy with just a hint of cumin. Not overly spicy. I baked at 375 for about 25 minutes. In a 13x9 dish, there would be plenty of room to double the recipe. Added a little salt and pepper at serving. Thanks for sharing your recipe!

LonghornMama November 06, 2005