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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An old favorite with a Mexican twist Ingredients:
1 1/2 lbs potatoes (about 4 medium) |
2/3 cup diced peppers (red, green, or both) |
2 green onions, thinly sliced 2 |
2 tbsp butter |
3 tbsp flour |
1 1/2 cups milk |
1 tsp ground cumin - optional |
1 1/2 cups grated monterey jack cheese, divided |
1/4 cup well-drained salsa (mild or medium) |
1/4 tsp salt to taste |
Directions:
1. Preheat oven to 350°F.
2. Butter a 2 qt baking dish and set aside.
3. Peel and thinly slice potatoes into a bowl of ice cold water, set aside
4. Slice onions and peppers, set aside
5. Drain potatoes, and in a covered casserole, microwave potatoes on High for 7 minutes, stirring once.
6. In the bottom of the buttered baking dish, layer half each of the potatoes, peppers and green onions.
7. Repeat the layer and set aside.
8. In a medium saucepan, melt butter.
9. Add flour, blending well.
10. Add milk and cumin and cook over medium-high heat, stirring until thickened.
11. Whisk in 1 cup of the grated cheese until smooth.
12. Stir in salsa.
13. Pour milk mixture over potatoes.
14. Sprinkle with remaining cheese.
15. Bake for 35 min or until potatoes are tender and the top is bubbly and golden.
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