Salsa Scalloped Potatoes
From sparow64 16 years ago
- 35 minutes to make
- Serves 6
An old favorite with a Mexican twist
Ingredients
- 1 ½ lbs potatoes (about 4 medium) shopping list
- 2/3 cup diced peppers (red, green, or both) shopping list
- 2 green onions, thinly sliced 2 shopping list
- 2 Tbsp butter shopping list
- 3 Tbsp flour shopping list
- 1 ½ cups milk shopping list
- 1 tsp ground cumin - optional shopping list
- 1 ½ cups grated monterey jack cheese, divided shopping list
- ¼ cup well-drained salsa (mild or medium) shopping list
- ¼ tsp salt to taste shopping list
How to make it
- Preheat oven to 350°F.
- Butter a 2 qt baking dish and set aside.
- Peel and thinly slice potatoes into a bowl of ice cold water, set aside
- Slice onions and peppers, set aside
- Drain potatoes, and in a covered casserole, microwave potatoes on High for 7 minutes, stirring once.
- In the bottom of the buttered baking dish, layer half each of the potatoes, peppers and green onions.
- Repeat the layer and set aside.
- In a medium saucepan, melt butter.
- Add flour, blending well.
- Add milk and cumin and cook over medium-high heat, stirring until thickened.
- Whisk in 1 cup of the grated cheese until smooth.
- Stir in salsa.
- Pour milk mixture over potatoes.
- Sprinkle with remaining cheese.
- Bake for 35 min or until potatoes are tender and the top is bubbly and golden.
The Rating
Reviewed by 3 people-
Different - sounds tasty though :)
aussie_meat_pie
in My Kitchen loved it
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