Spicy Scalloped Potatoes.

There is no photo to accompany this post because, well, this was not an attractive recipe. My shoddy photography skills would have made it even worse.  And since these turned out to be really delicious, I don’t want to scare you off with a hideous photo.

At the age of 39, I realized that I have never made scalloped potatoes. I skimmed through a bunch of recipes, settled on one that didn’t sound bland, and decided to make it – with a few changes along the way.

This came out delightfully spicy (which I like!) but you may want to adjust your ingredients to make it more, or less, spicy. If you don’t like any spice whatsoever, well, you may want to look for a different recipe.

Spicy Scalloped Potatoes

Ingredients:

4 tbsp unsalted butter
4 tbsp  all-purpose flour
4 1/2 cups warm milk
2 cup shredded habanero cheese (or other spicy, melty cheese!)
1 tsp salt
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground pepper
3 lb white potatoes
2 cups chunky salsa (hot!)
1/2 cup drained pickled or marinated jalapeno pepper slices (like Cowgirl Candy!)

Directions:

  1. Melt butter in a medium saucepan, over medium heat. Add flour and cook, stirring constantly, for 1 minute.
  2. Whisk in the warm milk and continue whisking constantly for 3 to 5 minutes – or until beginning to boil and thicken. Add more flour, slowly, if needed to thicken.
  3. Remove the pot from the heat and whisk in the cheese, salt, oregano, cumin and pepper. Set the pot aside for a bit.
  4. Preheat the oven to 375F.
  5. Peel and thinly slice potatoes. Use a mandoline if you’re afraid of losing a finger.
  6. Arrange about one third of the slices into a thin layer in the bottom of a greased 9×13 baking dish.
  7. Spread half of the salsa on top of the potatoes.
  8. Repeat steps 5 and 6, making happy potato and salsa layers, then layer the remaining potato slices on top.
  9. Pour the cheese sauce over top to cover evenly and reach the sides and bottom of dish.
  10. Sprinkle with jalapeno pepper slices.
  11. Cover with foil and bake for 1 hour. Uncover and bake for another 30 minutes or until lightly browned. The potatoes should be tender.
  12. Let stand 5 minutes before serving.

Notes:

You can make this more, or less, spicy by choosing cheeses and salsas that are more or less spicy. You can also skip the jalapeno slices on top for less kick. I have no idea why you would want to make it LESS spicy, but, hey, it’s your dinner.

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