Linda's Mexican Scalloped Potatoes

Elevate your comfort food game with Linda’s Mexican Scalloped Potatoes, a savory twist on the classic cheesy casserole. This mouthwatering dish layers thinly sliced russet potatoes with a rich and creamy cheese sauce infused with bold Mexican flavors like diced green chiles, smoky cumin, and vibrant chili powder. Topped with a golden, bubbly layer of cheddar cheese, it’s the perfect blend of creamy, spicy, and satisfying. Ready in just over an hour, this crowd-pleaser is ideal for weeknight dinners, potlucks, or holiday spreads. Garnished with fresh cilantro, every bite bursts with warmth and zest, making it an irresistible side dish or even a standalone star. If you’re looking for a cheesy potato casserole that adds a Mexican-inspired flair to your table, this is it!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:75 mins

Total Time:100 mins

Servings: 6

Ingredients

• 6 medium-sized Russet potatoes
• 4 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2.5 cups Whole milk
• 1.5 cups Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 4-ounce can Canned diced green chiles
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 as needed Cooking oil or non-stick spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking oil or non-stick spray and set aside.

Step 2

Peel and thinly slice the russet potatoes into 1/8-inch rounds. Place the slices in a bowl of cold water to prevent browning while preparing the sauce.

Step 3

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until a light golden paste forms.

Step 4

Slowly pour in the milk, whisking continuously to prevent lumps. Cook for 4-5 minutes until the mixture thickens slightly.

Step 5

Stir in the shredded cheddar cheese and Monterey Jack cheese, reserving about 1/2 cup of cheddar for later. Mix until the cheese is completely melted and smooth.

Step 6

Add the diced green chiles, ground cumin, chili powder, salt, and black pepper. Stir to combine and remove from heat.

Step 7

Drain the potato slices and pat them dry with a clean kitchen towel. Layer one-third of the potatoes evenly in the prepared baking dish.

Step 8

Pour one-third of the cheese sauce over the potatoes, spreading it out evenly. Repeat the layering process with the remaining potatoes and cheese sauce, finishing with the sauce as the top layer.

Step 9

Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.

Step 10

Remove the foil, sprinkle the reserved cheddar cheese over the top, and return to the oven. Bake uncovered for an additional 20-25 minutes, or until the potatoes are tender and the top is bubbly and golden brown.

Step 11

Let the dish rest for 10 minutes before serving. Garnish with freshly chopped cilantro and enjoy!

Nutrition Facts

Serving size	(2150.5g)

Amount per serving	% Daily Value*
Calories	3132.0

Total Fat 172.3g	0%
Saturated Fat 97.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 477.2mg	0%
Sodium 6259.8mg	0%
Total Carbohydrate 291.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 41.5g
Protein 123.2g	0%

Vitamin D 328.4IU	0%
Calcium 2964.5mg	0%
Iron 17.3mg	0%
Potassium 7164.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 15.4%

Carbs: 36.3%