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 by Mercato Fabbrica at