Name: Salsa Scalloped Potatoes
Ingredients: 1 ½ lbs potatoes (about 4 medium); ⅔ cup diced peppers (red, green or both); 2 green onions, thinly sliced; 2 tbsp butter; 3 tbsp all-purpose flour; 1 ½ cups milk; 1 tsp cumin (optional); 1 ½ cups grated Monterey Jack cheese, divided; ¼ cup well-drained salsa sauce (mild or medium); ¼ tsp salt, or to taste

CategoryCasseroles

Source: Milk Calendar
Rating: 7/10
A gentle, smooth Mexican flavour, a slight crunch from the peppers, toasted cheese on top.

Yields1 Serving

1 ½ lbs potatoes (about 4 medium)

⅔ cup diced peppers (red, green or both)

2 green onions, thinly sliced

2 tbsp butter

3 tbsp all-purpose flour

1 ½ cups milk

1 tsp cumin (optional)

1 ½ cups grated Monterey Jack cheese, divided

¼ cup well-drained salsa sauce (mild or medium)

¼ tsp salt, or to taste

Preheat oven to 350°F (180°C).

Butter a 2 quart baking dish; set aside.

Peel and thinly slice potatoes, then place in a microwavable casserole dish and cover. Microwave potatoes on high for 7 minutes, stirring once; set aside.

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

Pour milk mixture over potatoes. Sprinkle with remaining cheese. Bake for 35 minutes or until potatoes are tender and the top is bubbly and golden.

Yields 4 to 6 servings.

Ingredients