Salsa Scalloped Potatoes - cooking recipe

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
Preparation
    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.

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