Salsa Scalloped Potatoes

Course Side Dishes
Prep. Time 15 mins
Cooking Time 45 mins
Yields 4 to 6 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

1 1/2 lb (750 g) potatoes (about 4 medium)

2/3 cup (160 ml) diced peppers (red, green or both)

2 green onions, thinly sliced

2 tbsp (30 ml) butter

3 tbsp (45 ml) all-purpose flour

1 1/2 cups (375 ml) milk

1 tsp (5 ml) round cumin (optional)

1 1/2 cups (375 ml) grated Canadian Monterey Jack cheese

1/4 cup (50 ml) well-drained salsa sauce (mild or medium)

1/4 tsp (1 ml) salt

Instructions

Preheat oven to 350 °F (180 °C). Butter a 2 qt (2 L) 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 layers; 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 grated cheese until smooth. Stir in 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.

Tips

A gentle, smooth Mexican flavour, with a slight crunch from the peppers, toasted cheese on top. An old favourite with a difference.

James Barber

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Nutritional Info

Per serving

Energy: 259 Calories
Protein: 11 g
Carbohydrate: 24 g
Fat: 14 g
Fibre: 1.7 g
Sodium: 358 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 27 % / 301 mg
Vitamin C: 59 %
Phosphorus: 21 %
Vitamin A: 20 %
Vitamin B12: 19 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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