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Salsa Scalloped Potatoes




Source of Recipe


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List of Ingredients



• 1 1/2 pounds potatoes
  
• 2/3 cup diced peppers
  
• 2 green onions, thinly sliced
  
• 2 tbsp butter
  
• 3 tbsp all purpose flour
  
• 1 1/2 cups milk
  
• 1 tsp ground cumin
  
• 1 1/2 cups grated Canadian Monterey Jack cheese divided
  
• 1/4 cup well drained salsa sauce
  
• 1/4 tsp salt, or to taste
  






Instructions



1. Preheat oven to 350.
   
2. Butter a 2 qt baking dish; set aside.
   
3. Peel and thinly slice potatoes, then place in a microwavable casserole dish and cover.
   
4. Microwave potatoes on High for 7 min, stirring once; set aside.
   
5. In the bottom of the buttered baking dish, layer half of each of the potatoes, peppers and green onions. Repeat layer; set aside.
   
6. 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 salsa.
   
7. 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.