Description
Creamy scalloped potatoes get a spicy kick with salsa, cheddar, and fresh herbs. A simple yet flavorful side dish.
Ingredients
Units
Scale
- 4 Russet potatoes (4 Russet potatoes) Russet potatoes
- 2 cloves garlic (2 cloves) garlic
- 2 tbsp (30 ml) unsalted butter
- 1 cup (237 ml) heavy cream
- 1/2 tsp salt
- 1 tsp cumin
- 1 cup (237 ml) medium spice salsa
- 1 cup (237 ml) cheddar cheese
- 1/4 cup (60 ml) scallions
- Chopped cilantro
Instructions
- Preheat oven to 400°F (204°C).
- Thinly slice the potatoes using a mandolin or a sharp knife to create uniform slices for even cooking.
- 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.
- 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.
- Place the dish in the preheated oven and bake for 40 minutes, or until the top is bubbling and golden brown and the potatoes are fully tender when pierced with a fork.
- Sprinkle with chopped fresh cilantro before serving.
- Serve hot.
Notes
- For extra flavor, use a roasted garlic instead of raw garlic.
- If you prefer a milder dish, use mild salsa and reduce the cumin.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 47 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 4
- Protein: 8
- Cholesterol: 50