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Salsa Scalloped Potatoes

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 Thick’N Chunky Salsa Medium
  • 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.