Print Options:

Salsa Scalloped Potatoes

Yields1 Serving

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

 1 ½ lbs potatoes (about 4 medium)
  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
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.

7

Yields 4 to 6 servings.