Salsa Scalloped Potatoes Food

CREAMY SALSA POTATOES

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
• Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).

SCALLOPED POTATOES

Steps:

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

SALSA SCALLOPED POTATOES

Steps:

• Peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover; microwave potatoes High for 7 minutes, stirring once; set aside.
• Spray a 2L (I use 9x13") baking dish with cooking spray.
• In the bottom of the baking dish, layer half of each of the potatoes, peppers and green onions, repeat layer; set aside.
• In a medium saucepan, melt margarine, add flour, blending well; add milk and cumin and cook over medium-high heat stirring until thickened.
• Whisk in 1 cup of the grated cheese until smooth; stir in salsa.
• Pour milk mixture over potatoes, and sprinkle potatoes with remaining cheese.
• Bake at 350 F for 35 minutes or until potatoes are tender and the top is bubbly and golden.

CLASSIC SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 350F. Next, make the sauce. Melt the butter, onion, and garlic over medium low heat. Cook until the onion has softened or for about 3 minutes. Add in the flour and cook for an additional 2 minutes. Then, reduce the heat to low. Combine the milk and broth then slowly whisk into the butter mixture, a little bit at a time. Once all of the liquid has been added and whisked until smooth, bring the mixture to a boil over medium heat, whisking constantly. Add in the salt and paper and allow to boil for another minute.
• Now, assemble the dish. In a greased 9x13 casserole dish, place 1/3 of the potatoes on the bottom and season with salt and pepper. Pour 1/3 of the cream sauce over the top. Repeat these layers, ending with cream sauce. Cover and bake for 40-45 minutes. Then, uncover and bake for an additional 40 minutes or until golden brown. Rest for 15 minutes before serving.

ROASTED POTATOES WITH SALSA

Steps:

• Preheat oven to 400°F. Place halved baby Yukon Gold potatoes on a rimmed baking sheet lined with aluminum foil. Coat generously with cooking spray. Bake 15 minutes.
• Combine olive oil, chili powder, and ground cumin in a microwavable bowl; microwave at high until fragrant, about 1 minute, stirring after 30 seconds. Add potatoes and salsa to olive oil mixture; toss to coat. Return potatoes to baking sheet; bake 15 minutes. Squeeze lime wedges over potatoes; sprinkle with chopped fresh cilantro and kosher salt.

LIGHT SCALLOPED POTATOES WITH ROASTED CHILES

Steps:

• Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
• Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
• Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.

CREAMY SALSA POTATOES

Steps:

• 1.) Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2.) Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
• 3.) Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
• * Divide the recipe in half to serve eight.

SALSA SCALLOPED POTATOES

Steps:

• Bring potatoes and broth to simmer in heavy medium saucepan over high heat. Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
• Position rack in center of oven and preheat to 375°F. Lightly oil 8x8x2-inch glass baking dish. Using slotted spoon, arrange half of potatoes over bottom of prepared dish. Spread salsa over. Arrange remaining potatoes over. Pour chicken broth evenly over.
• Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes. Sprinkle cheese over and bake 4 minutes. Garnish with cilantro. Let stand 5 minutes.