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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A slightly spicy mexican twist to generic scalloped potatoes! Ingredients:
1 1/2 lbs potatoes (about 4 medium) |
2/3 cup diced bell pepper (green, red, or both) |
2 whole green onions, thinly sliced |
2 tablespoons margarine (you may use light or non hydrogenated) |
3 tablespoons flour |
1 1/2 cups skim milk |
1 teaspoon ground cumin (optional) |
1 1/2 cups part-skim mozzarella cheese, divided |
1/4 cup salsa |
Directions:
1. Peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover; microwave potatoes High for 7 minutes, stirring once; set aside.
2. Spray a 2L (I use 9x13 ) baking dish with cooking spray.
3. In the bottom of the baking dish, layer half of each of the potatoes, peppers and green onions, repeat layer; set aside.
4. In a medium saucepan, melt margarine, add flour, blending well; add milk and cumin and cook over medium-high heat stirring until thickened.
5. Whisk in 1 cup of the grated cheese until smooth; stir in salsa.
6. Pour milk mixture over potatoes, and sprinkle potatoes with remaining cheese.
7. Bake at 350 F for 35 minutes or until potatoes are tender and the top is bubbly and golden.
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