• 4 Ratings

Scalloped potatoes take a Southwestern turn with this side dish casserole. It uses sweet spuds, Mexican cheese, and chipotle peppers in adobo sauce.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. In a 4-quart Dutch oven cook sweet potato slices in lightly salted boiling water for 5 minutes; drain and set aside. Grease a 2-quart oval or rectangular baking dish; set aside.

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  • For sauce, in a small saucepan cook onion in hot butter about 5 minutes or until tender. Stir in flour and salt. Add milk all at once; stir in chipotle pepper. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat; stir in cheese.

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  • Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers.

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  • Bake, covered, for 25 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Let stand for 10 minutes before serving. Makes 8 to 10 servings.

Nutrition Facts

169 calories; 6 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 19 mg cholesterol; 234 mg sodium. 453 mg potassium; 24 g carbohydrates; 3 g fiber; 7 g sugar; 6 g protein; 13265 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1