Mexi Scalloped Potatoes

Mexi Scalloped Potatoes


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Prep Time: 25 Min

Cook Time: 53 - 57 Min

1. Begin melting the butter in a small sauce pot over medium heat. Once melted, whisk in the flour and continue whisking until blended. Bubble away for 2 minutes stirring often.

 

1. Reduce heat to medium low and whisk in the chili, cumin, garlic & onion powders, and sea salt. Simmer 5 – 7 minutes stirring fairly often.

 

1. As the sauce bubbles away, add about a tbsp. of EVOO to a small frying pan set to medium. Once heated, add the green onions, bell pepper, jalapeno, and a pinch of sea salt. Cook for 5 minutes.

 

1. Add the tomatoes and corn to the pan along with another pinch of sea salt. Continue cooking 3 – 4 minutes until veggies have cooked down a little.

 

1. Finish the creamy sauce by whisking in half the shredded Monterey jack cheese. Turn off the heat and leave the pan on the burner until needed.

                  Grocery List

• 6 Small – Medium Russet Potatoes, sliced on the first setting of the mandolin
• 1 ½ C Monterey Jack with Jalapenos, shredded

 

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. AP Flour
• 1 ¾ C 2% Milk
• 1 Tsp. Chili Powder
• ½ Tsp. Cumin
• ½ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• ¼ Tsp. + Sea Salt

 

• 1 Bunch Green Onions, sliced (reserve some for garnish)
• 1 Bell Pepper, diced
• 1 Jalapeno, seeded & diced
• ½ C Grape Tomatoes, quartered
• ¾ C Frozen Sweet Corn, thawed

 

• Sour Cream, Salsa, Green Onions - Garnish

 

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1. Preheat oven to 400 F

 

1. Butter the inside of a 1 ½ qt. baking dish getting all the sides as well. Begin overlapping potato slices around the dish working your way into the middle. Spoon some of the sautéed veggies over the first layer of potatoes followed by a generous ladle full of the creamy sauce. Complete another layer of potatoes, veggie mix, and creamy sauce. Finish with remaining potatoes, veggies, and sauce. Sprinkle the remaining cheese over top and cover.

 

1. Place into the oven to bake for 30 minutes. Remove cover and continue baking 15 – 20 minutes until brown around the edges and potatoes are fork tender.

 

1. Remove from oven and set onto a cooling rack. Sprinkle some of the reserved green onions over the dish.

 

1. For service, take a few scoops and place them onto a serving plate. Finish with a dollop of sour cream, salsa, and / or sliced green onions, ENJOY!