Southwest Scalloped Potatoes Recipes

SOUTHWEST SCALLOPED POTATOES

Southwest Scalloped Potatoes image

Make and share this Southwest Scalloped Potatoes recipe from Food.com.

Provided by Julie Tremmel

Categories Southwestern U.S.

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

8 medium potatoes, peeled and thinly sliced
1/3 cup butter
1/3 cup flour
3/4 teaspoon garlic salt
3 cups milk
2 (10 ounce) cans condensed cheddar cheese soup
1 (4 ounce) can green chilies
1 small onion, finely chopped
buttered bread crumb
1 cup grated monterey jack cheese, grated
1 dash paprika

Steps:

Cook potatoes until tender. Melt butter in a saucepan and stir in flour and garlic salt. Cook until bubbly. Stir in milk and cook until thickens and bubbles about 3 minutes.
Stir in soup with a whisk. Add chilies and onion.
Drain potatoes and layer with sauce in 13 by 9 baking dish.
Top with bread crumbs, cheese and paprika.
Cover with foil and bake at 350 degrees 1 hour, uncover and bake 30 more minutes longer.

Nutrition Facts : Calories 304.8, Fat 14.2, SaturatedFat 8.9, Cholesterol 41.3, Sodium 479.2, Carbohydrate 35.7, Fiber 3.8, Sugar 2.2, Protein 9.8

TROY'S FAVORITE SOUTHWESTERN SCALLOPED POTATOES

Troy's Favorite Southwestern Scalloped Potatoes image

Scalloped potatoes with a spicy twist. Jalapenos, cumin, and chili powder make this dish unique.

Provided by I Love Troy

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h46m

Yield 8

Number Of Ingredients 13

Ingredients

4 slices bacon
6 Yukon gold potatoes, peeled and thinly sliced
¼ cup butter
2 jalapeno peppers, seeded and finely chopped
2 tablespoons finely chopped onion
2 cloves garlic, minced
¼ cup all-purpose flour
2 teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground black pepper
2 ½ cups milk
1 ½ cups shredded Colby-Monterey Jack cheese

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Layer potatoes in the prepared casserole dish.
Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 24.8 g, Cholesterol 50.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 11 g, Sodium 963.3 mg, Sugar 3.7 g

SOUTHWEST STOVE-TOP SCALLOPED POTATOES

Southwest Stove-Top Scalloped Potatoes image

Make and share this Southwest Stove-Top Scalloped Potatoes recipe from Food.com.

Provided by Lorac

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 1/3 lbs potatoes, unpeeled,sliced 1/8 inch thick (4 medium)
1 cup shredded monterey jack pepper cheese
1 (7 ounce) can diced green chilies
1 (7 ounce) can whole kernel corn, drained
1 tablespoon flour
1 tablespoon butter
1/4 teaspoon white pepper
1 cup milk

Steps:

Spread butter on bottom of 10 or 12-inch non-stick skillet, layer half the potato slices on bottom.
Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes.
Repeat layers, ending with salt and pepper.
Pour milk over all.
Bring to simmer over high heat, reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes.
Uncover and cook 5 minutes longer.

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