Reinvent the usual scalloped potatoes to include scallions, cilantro, cheddar cheese and salsa with a bit of spice.
Hey, we love traditional scalloped potatoes just as much as the next person. But sometimes, a little variation comes in handy. If you’re in the mood for something a little different than your typical potato side dish, then this Mexican-inspired version is a new-found favorite of ours.
Featuring a medium heat salsa, this dish has just the right amount of spice to wake up your taste buds from their normal potato rut. But don’t worry, the cheese and cream help to cool things down a bit, so you won’t be left reaching for a glass of water after each bite. And if you’re feeling especially hungry, you can easily transform this recipe into an amazing main dish by adding some browned ground meat. This not only adds protein, but also helps to make the dish more filling and satisfying.
Salsa Scalloped Potatoes
- 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 1/2 teaspoon)
- 1 teaspoon Cumin
- 1 cup Medium spice salsa
- 1 cup Cheddar cheese grated
- 1/4 cup Scallions sliced
- Chopped cilantro to garnish
- Preheat the oven to 400F.
- Melt the butter in a sauce pot. Then add garlic and sauté for a few minutes.
- 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.
- Meanwhile, grease a dish or skillet. We used a 6 inch skillet.
- 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.
- Bake until bubbling and brown on top and so potatoes are completely cooked. About 40 minutes.
- Top with fresh cilantro.
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