Salsa Scalloped Potatoes

A slightly spicy mexican twist to generic scalloped potatoes!

• Ready In: 50 mins
• Serves: 5-6

Ingredients

• 1 1⁄2 lbs potatoes (about 4 medium)
• 2⁄3 cup  diced bell pepper (green, red, or both)
• 2  whole green onions, thinly sliced
• 2  tablespoons margarine (you may use light or non hydrogenated)
• 3  tablespoons flour
• 1 1⁄2 cups skim milk
• 1  teaspoon ground cumin (optional)
• 1 1⁄2 cups part-skim mozzarella cheese, divided
• 1⁄4 cup salsa

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.