Salsa Scalloped Potatoes

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Salsa Scalloped Potatoes

 

1 1/2 lbs. potatoes, about 4 medium

2/3 cup diced peppers, red, green or both

2 green onions, thinly sliced

2 tbsps. butter, I used nonstick spray

3 tbsps. all-purpose flour

1 1/2 cups milk

1 tsp. ground cumin, optional

1 1/2 cups grated Monterey Jack cheese, divided

1/4 cup well-drained salsa, mild or medium or hot, my favorite is hot

1/4 tsp. salt, or to taste

 

Preheat oven to 350 degrees.

Butter a 2 quart 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 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. Serves 4

to 6.