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Salsa Scalloped Potatoes Recipe

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This recipe for Salsa Scalloped Potatoes is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs potatoes, about 4 medium
2/3 cup diced peppers, red, green or combination of both
2 green onions, thinly sliced
2 tbsp butter plus more for greasing the pan
3 tbsp all purpose flour
1 1/2 cups milk - 2%
1 tsp ground cumin
1 1/2 cups grated Monterey Jack cheese, divided
1/4 cup well-drained salsa sauce (mild or medium)
1/4 tsp salt
Directions:
Directions:
1. Preheat oven to 350ºF. Butter a 2 quart (2 litre) baking dish; set aside. I prefer oval or rectangle over round because the surface area to expose the potatoes to the heat is greater.

2. Peel and thinly slice potatoes into 1/4" slices, place in a microwave casserole dish and cover (do not add water). Microwave on high for 7 minutes, stirring once; set aside.

3. In the bottom of the buttered baking dish, layer half of each of the potatoes, peppers and green onions. Repeat layer; set aside.

4. In medium saucepan, melt butter over medium heat. Add flour, blending well and cook for 1 minute. Slowly stir in milk and cumin, whisk and cook over medium-high heat; stirring until thickened. Whisk in 1 cup of the grated cheese until smooth. Stir in salsa.

5. Pour milk mixture over potatoes. Sprinkle with remaining cheese. Bake uncovered for 35 minutes or until potatoes are tender and the top is bubbly and golden.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Outstanding! Can be doubled but not frozen as the potatoes will be very mushy. Serves 4-6.

 

 

 

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