Salsa Scalloped Potatoes
Reinvent the usual scalloped potatoes to include scallions, cilantro, cheddar cheese and salsa with a bit of spice.
  • 4 Russet potatoes, thinly sliced on a mandolin
  • 2 Cloves garlic, chopped
  • 2 tablespoons Butter, unsalted (plus more to grease the dish)
  • 1 cup Heavy cream
  • Salt, to taste (we used ½ teaspoon)
  • 1 teaspoon Cumin
  • 1 cup Thick’N Chunky Salsa Medium
  • 1 cup Cheddar cheese, grated
  • ¼ cup Scallions, sliced
  • Chopped cilantro, to garnish
  1. Preheat the oven to 400F.
  2. Melt the butter in a sauce pot. Then add garlic and sauté for a few minutes.
  3. Add the heavy cream, salt and cumin. Add the potatoes and bring the entire pot to a simmer. Allow to simmer until cream has thickened and the potatoes are tender.
  4. Meanwhile, grease a dish or skillet. We used a 6 inch skillet.
  5. Once potato and cream mixture is ready, use a fork to arrange the potatoes and cream sauce in a flat layer or spiral design in the pan. (You should have two layers) Top with half of the salsa, half of the cheese and half of the scallions. Repeat for a second layer.
  6. Bake until bubbling and brown on top and so potatoes are completely cooked. About 40 minutes.
  7. Top with fresh cilantro.
Recipe by Honest Cooking at