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).

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.

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.

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

SPICY SCALLOPED POTATOES

Steps:

• In a saucepan, melt butter over medium heat; add flour and cook, stirring for 1 minute. Whisk in milk and cook, whisking constantly, for 3-5 minute or until beginning to boil and thicken. Remove from heat and whisk in cheese, salt, oregano, cumin and pepper until smooth; set aside.
• Peel and thinly slice potatoes. Arrange one-third of the slices into greased 8-inch baking dish. Spread with half of the salsa.
• Repeat layers once and layer remaining potato slices on top. Pour cheese sauce over top and around sides to cover evenly and reach bottom of dish.
• Sprinkle with pickled jalapeno peppers, if using.
• Cover with foil or lid and bake in a 375F oven for 1 hour.
• Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.

COMFORTING SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
• Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
• Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
• With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
• Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

SALSA POTATOES

Steps:

• Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food processor with a small roughly chopped garlic clove and salad onions. Whizz together until finely chopped then add the olive oil and water and whizz again, adding salt and freshly ground black pepper, Drain the potatoes and toss with the herb salad.