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.
4
In the bottom of the buttered baking dish, layer half of each of the potatoes, peppers and green onions. Repeat layer; set aside.
5
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.
6
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.
7
Yields 4 to 6 servings.
Ingredients
1 ½lbspotatoes (about 4 medium)
⅔cupdiced peppers (red, green or both)
2green onions, thinly sliced
2tbspbutter
3tbspall-purpose flour
1 ½cupsmilk
1tspcumin (optional)
1 ½cupsgrated Monterey Jack cheese, divided
¼cupwell-drained salsa sauce (mild or medium)
¼tspsalt, or to taste
Directions
1
Preheat oven to 350°F (180°C).
2
Butter a 2 quart baking dish; set aside.
3
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.
4
In the bottom of the buttered baking dish, layer half of each of the potatoes, peppers and green onions. Repeat layer; set aside.
5
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.
6
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.
