Salsa Scalloped Potatoes
A gentle, smooth Mexican flavor, a little
bit of crunch from the peppers, toasted cheese on top – an old
favorite with a difference.
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Ingredients |
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1 ½ lbs |
potatoes (about 4 medium) |
750 g |
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2/3 cup |
diced peppers (red, green, or both) |
150 mL |
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2 |
green onions, thinly sliced |
2 |
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2 Tbsp |
butter |
30 mL |
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3 Tbsp |
flour |
45 mL |
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1 ½ cups |
milk |
375 mL |
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1 tsp |
ground cumin - optional |
5 mL |
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1 ½ cups |
grated Monterey Jack cheese, divided |
375 mL |
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¼ cup |
well-drained salsa (mild or medium) |
50 mL |
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¼ tsp |
salt to taste |
1 mL |
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| Directions |
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Preheat oven to 350°F (180°C). Butter a 2
qt (2 L) baking dish and set aside. Peel and thinly slice
potatoes. In a covered casserole, microwave potatoes on High
for 7 minutes, stirring once. Set aside. 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 (250 mL) 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. |
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Nutrient Content |
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Per Serving: Energy: 325.4 Kcal ·
Carbohydrate: 37.2 g · Protein: 12.6 g · Fat (Total): 14.6 g
· Calcium: 314.3 mg |
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