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View more "Side Dishes" recipes Salsa Scalloped Potatoes Recipe

Salsa Scalloped Potatoes

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/2 lb (750 g) potatoes, (about 4 medium)
2/3 cup (160 mL) red bell peppers, or green bell peppers, (or both) diced
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) ground cumin (optional)
1 1/2 cups (375 mL) shredded Canadian Monterey Jack cheese
1/4 cup (60 mL) salsa, (mild or medium) well-drained
1/4 tsp (1 mL) salt

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/salsa-scalloped-potatoes?source=calendar
Salsa Scalloped Potatoes true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Side Dishes
  • Prep. Time 15 mins
  • Cooking Time 45 mins
  • Yields 6 servings

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

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

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 1/2 lb (750 g) potatoes, (about 4 medium)
2/3 cup (160 mL) red bell peppers, or 
green bell peppers, (or both) diced
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) ground cumin (optional)
1 1/2 cups (375 mL) shredded Canadian Monterey Jack cheese
1/4 cup (60 mL) salsa, (mild or medium) well-drained
1/4 tsp (1 mL) salt

Preparation

Preheat oven to 350 °F (180 °C). Butter a 8-cup (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, bell 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 shredded 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.

133 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

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

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

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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