Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 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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Credit: Kritsada Panichgul

Recipe Summary

prep:
35 mins
bake:
40 mins
stand:
10 mins
total:
1 hr 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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; fat 6g; cholesterol 19mg; saturated fat 3g; carbohydrates 24g; mono fat 2g; insoluble fiber 3g; sugars 7g; protein 6g; vitamin a 13265.1IU; vitamin c 18.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 24.2mcg; vitamin b12 0.3mcg; sodium 234mg; potassium 453mg; calcium 151.5mg; iron 0.9mg.
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