Salsa Scalloped Potatoes

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 with cumin, or some cooked chorizo. This not only adds protein, but also helps to make the dish more filling.

How to Make Salsa Scalloped Potatoes

1. Preheat and Prepare the Ingredients

• Preheat oven to 400°F (200°C).
• Thinly slice the potatoes using a mandolin or a sharp knife to create uniform slices for even cooking.

2. Make the Cream Sauce

• Melt butter in a saucepan over medium heat.
• Add chopped garlic and sauté for 1–2 minutes until fragrant.
• Pour in heavy cream, then stir in salt and cumin.
• Add the sliced potatoes and bring the mixture to a gentle simmer.
• Cook for 5–7 minutes, stirring occasionally, until the cream thickens and the potatoes start to soften.

3. Assemble the Dish

• Grease a 6-inch oven-safe skillet or baking dish with butter.
• Use a fork or tongs to layer half of the potatoes in a flat or spiral arrangement.
• Spread half of the salsa, half of the cheese, and half of the scallions on top.
• Repeat the layering process with the remaining potatoes, salsa, cheese, and scallions.

4. Bake the Scalloped Potatoes

• Place the dish in the preheated oven and bake for 40 minutes, or until:
  • The top is bubbling and golden brown.
  • The potatoes are fully tender when pierced with a fork.

5. Garnish and Serve

• Sprinkle with chopped fresh cilantro before serving.
• Serve hot and enjoy!

Salsa Scalloped Potatoes 101: Tips for Success

How to Get the Perfect Texture

• Use Russet potatoes – They have the right starch content to absorb the creamy sauce and soften beautifully.
• Slice potatoes evenly – Using a mandolin ensures uniform thickness, preventing some from overcooking while others remain underdone.
• Simmer before baking – Pre-cooking the potatoes in cream reduces oven time and enhances their flavor.

Flavor Boosts

• Make it spicier – Use hot salsa, or add a pinch of chipotle powder or cayenne pepper to the cream.
• Swap the cheese – Try Monterey Jack, Pepper Jack, or a Mexican cheese blend for a different depth of flavor.
• Add protein – Mix in cooked chorizo, pan fried ground beef, or bacon crumbles between the layers.

Serving Suggestions

• Serve as a side dish for grilled meats, tacos, or enchiladas.
• Enjoy as a vegetarian main dish with a side salad.
• Pair with a cold Mexican beer or a citrusy margarita for a flavorful contrast.

Recipe Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
• Make-Ahead Tip: Assemble the dish up to 24 hours ahead, then bake just before serving.
• Dairy-Free Option: Use coconut cream and dairy-free cheese for a lactose-free version.

Salsa Scalloped Potatoes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Honest Cooking Magazine
• Total Time: 50 minutes
• Yield: 4 people 1x

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Description

Reinvent the usual scalloped potatoes to include scallions, cilantro, cheddar cheese and salsa with a bit of spice.

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Ingredients

Units USM Scale 1x2x3x

4 Russet potatoes, thinly sliced on a mandolin

2 cloves garlic, chopped

2 tablespoons unsalted butter (plus more to grease the baking dish)

1 cup heavy cream

1/2 teaspoon salt, or to taste

1 teaspoon cumin

1 cup medium spice salsa

1 cup cheddar cheese, grated

1/4 cup scallions, sliced

Chopped cilantro, for garnish

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Instructions

1. Preheat and Prepare the Ingredients

• Preheat oven to 400°F (200°C).
• Thinly slice the potatoes using a mandolin or a sharp knife to create uniform slices for even cooking.

2. Make the Cream Sauce

• Melt butter in a saucepan over medium heat.
• Add chopped garlic and sauté for 1–2 minutes until fragrant.
• Pour in heavy cream, then stir in salt and cumin.
• Add the sliced potatoes and bring the mixture to a gentle simmer.
• Cook for 5–7 minutes, stirring occasionally, until the cream thickens and the potatoes start to soften.

3. Assemble the Dish

• Grease a 6-inch oven-safe skillet or baking dish with butter.
• Use a fork or tongs to layer half of the potatoes in a flat or spiral arrangement.
• Spread half of the salsa, half of the cheese, and half of the scallions on top.
• Repeat the layering process with the remaining potatoes, salsa, cheese, and scallions.

4. Bake the Scalloped Potatoes

• Place the dish in the preheated oven and bake for 40 minutes, or until:
  • The top is bubbling and golden brown.
  • The potatoes are fully tender when pierced with a fork.

5. Garnish and Serve

• Sprinkle with chopped fresh cilantro before serving.
• Serve hot and enjoy!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.

Make-Ahead Tip: Assemble the dish up to 24 hours ahead, then bake just before serving.

Dairy-Free Option: Use coconut cream and dairy-free cheese for a lactose-free version.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: potatoes, Side, Side Dish
• Method: Oven Baking
• Cuisine: American, Mexican inpisred

Nutrition

• Serving Size: 350g
• Calories: 380
• Sugar: 4g
• Sodium: 580mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 60mg

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