Description
Reinvent the usual scalloped potatoes to include scallions, cilantro, cheddar cheese and salsa with a bit of spice.
Ingredients
Scale
- 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)
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: potatoes, Side, Side Dish
- Cuisine: American, Mexican inpisred