Southwestern Scalloped Potatoes

Temps des Fêtes 2008
food and drink

BY: Lucy Waverman

Make this the old-fashioned way by making a white sauce, and the texture will be superb. This dish reheats beautifully in whatever temperature oven you have on.

¼ cup (50 mL) unsalted butter
¼ cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1 cup (250 mL) whipping cream
½ tsp (2 mL) cinnamon
Salt to taste
3 lb (1.5 kg) red potatoes, thinly sliced
¼ cup (50 mL) chopped jalapeño
1½ cups (375 mL) grated cheddar or Monterey Jack cheese
½ cup (125 mL) chopped red onion
¼ cup (50 mL) softened butter

1. Preheat oven to 375ºF (190ºC).

2. Melt butter in a pot over medium heat. Add flour and stir to combine. Cook, stirring, for 30 seconds until flour is cooked but not browned. Add milk to pot in a slow steady stream, whisking to combine. Add cream and bring to a boil, whisking, until the sauce is thickened. Add cinnamon and season with salt to taste.

3. Butter a 7 x 11-inch (18 x 28-cm) dish. Layer potatoes, jalapeño, 1 cup (250 mL) cheese, onion and butter in dish. Season with salt and spoon over a layer of white sauce. Repeat layers until the potatoes are used up finishing with remaining ½ cup (125 mL) cheese. Bake for 30 minutes covered with foil, then uncover and bake for 20 minutes or until potatoes are soft and top is golden.

Serves 8

What to Serve