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Salsa Scalloped Potatoes

  • Total Time: 50 minutes
  • Yield: 4 people 1x


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 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)


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

Keywords: creamy, potato, potatoes

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