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Southwest Scalloped Potatoes




Source of Recipe


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List of Ingredients




8 medium potatoes, peeled and thinly sliced
1/3 cup butter
1/2 cup flour
3/4 teaspoon garlic salt
3 cups milk
2 (10 3/4-ounce) cans condensed cheddar cheese soup
1 (4-ounce) can green chili
1 small onion, finely chopped
buttered bread crumbs
1 cup grated Monterey Jack cheese
dash of paprika


Recipe



Cook potatoes until tender. Melt butter in a saucepan and stir in flour and garlic salt. Cook until bubbly. Stir in milk and cook until it thickens and bubbles, about 3 minutes. Stir soup in with a whisk. Add chiles and onion. Drain potatoes and layer with sauce in a greased 9x13x2-inch pan. Top with bread crumbs, cheese, reserved chiles, and paprika. Cover with foil and bake at 350° for 1 hour; uncover and bake 30 minutes longer.