Mexican Scalloped Potatoes

Mexican Scalloped Potatoes

Nutrition Facts

Serving Size
Amount Per Serving
Calories 570
% Daily Value
Total Fat 42g
Saturated Fat 31g
Cholesterol mg
Sodium 1130mg
Total Carbohydrate mg
Dietary Fiber 4g
Protein 20g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

160 min.

Serving & Size

1 12th recipe

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The classic recipe is transformed into a lightly spiced, warm and comforting vegetarian option with Pace salsa, chili powder, cumin and Monterey Jack cheese. Complete this dish by serving with corn fritters and a crisp green salad for a satisfying and hea

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 60 mL 1/4 cup
large onions (4 lb), sliced 4 4
cloves garlic (2 oz), minced 12 12
dried oregano 30 mL 2 tbsp
chili powder 30 mL 2 tbsp
ground cumin 15 mL 1 tbsp
each salt and pepper 10 mL 2 tsp
butter, softened 60 mL 1/4 cup
yellow-fleshed potatoes, peeled and sliced into 1/8-inch (3 mm) thick slices 1 1/2 kg 3 lb
35% whipping cream 500 mL 2 cups
Pace Picante Salsa Medium
250 mL
1 cup

The right consistency for your everyday salsa needs. Use as a dip or ingredient. Medium taste in a convenient 2-pack.

vegetable or chicken stock 250 mL 1 cup
shredded Cheddar cheese 1 L 4 cups
shredded Monterey Jack cheese 1 L 4 cups
chopped fresh cilantro leaves 250 mL 1 cup
1. Heat oil in large skillet set over medium heat; cook onions and garlic for 6 to 8 minutes or until tender. Sprinkle oregano, chili powder, cumin, salt and pepper over top. Reduce heat to low; cook, stirring often, for about 30 minutes or until very soft and caramelized. Let cool.
2. Grease full, shallow hotel pan with butter. In large bowl, combine potato slices, cream, salsa and stock. Arrange one-quarter of the potato slices, overlapping slightly, in bottom of pan. Top with one-quarter of the onion mixture, Cheddar and Monterey Jack cheese. Repeat layers 3 times. Slowly pour liquid over potatoes.

3. Cover with foil; bake in 400°F (200°C) oven for about 90 minutes or until bubbly around edge of pan and potatoes are fork-tender. Remove foil; bake for about 30 minutes or until very tender and top is browned.

Recipe Tip

  1. Sprinkle with cilantro. Let stand for 10 minutes before serving.

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