Salpicon Scalloped Potatoes

Elevate your comfort food game with this mouthwatering recipe for Salpicon Scalloped Potatoes! This delightful fusion dish combines classic creamy scalloped potatoes with a zesty Mexican-inspired twist. Tender, thinly sliced russet potatoes are layered with a velvety cheddar cheese sauce, then baked to golden perfection. The dish is topped with flavorful shredded beef infused with chili powder, and a vibrant salpicon mixture of diced tomatoes, red onion, cilantro, and fresh lime juice for a burst of freshness. Perfect for weeknight dinners or special occasions, this hearty casserole is a show-stopping side dish or centerpiece that will have everyone asking for seconds. Whether you're searching for "scalloped potatoes with a twist" or "Mexican-inspired potato casserole," this recipe is sure to satisfy!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 6 medium-sized Russet potatoes
• 4 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 1.5 cups Shredded sharp cheddar cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Olive oil
• 1 cup Cooked and shredded beef (brisket or flank steak)
• 1 cup Diced tomatoes
• 0.5 cup Red onion, finely chopped
• 0.25 cup Cilantro, chopped
• 2 tablespoons Lime juice
• 0.5 teaspoon Chili powder

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2

Peel and thinly slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife. Set them aside in a bowl of water to prevent discoloration.

Step 3

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste (roux).

Step 4

Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens.

Step 5

Remove the saucepan from heat and stir in 1 cup of cheddar cheese, salt, black pepper, and paprika. Mix until the cheese is fully melted and well incorporated.

Step 6

Drain and pat the potato slices dry. Layer half of the potato slices in the prepared baking dish, overlapping them slightly.

Step 7

Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potato slices and cheese sauce, ending with an even layer on top.

Step 8

Cover the baking dish with foil and bake for 40 minutes. Then remove the foil and sprinkle the remaining 0.5 cup of cheddar cheese over the top. Bake uncovered for another 20 minutes or until the potatoes are tender and the top is golden and bubbly.

Step 9

While the potatoes bake, heat the olive oil in a skillet over medium heat. Add the cooked shredded beef and sprinkle with chili powder. Cook for 2-3 minutes until the beef is warmed and slightly crisped.

Step 10

In a small bowl, combine the diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt to create the salpicon topping.

Step 11

Once the scalloped potatoes are done, remove them from the oven and let them cool for 5 minutes. Spoon the cooked beef over the top and garnish with the salpicon mixture.

Step 12

Serve the Salpicon Scalloped Potatoes warm and enjoy!

Nutrition Facts

Serving size	(2754.4g)

Amount per serving	% Daily Value*
Calories	4226.2

Total Fat 270.7g	0%
Saturated Fat 142.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 794.6mg	0%
Sodium 4327.6mg	0%
Total Carbohydrate 301.6g	0%
Dietary Fiber 28.2g	0%
Total Sugars 47.7g
Protein 148.2g	0%

Vitamin D 214.7IU	0%
Calcium 2149.6mg	0%
Iron 23.0mg	0%
Potassium 8067.9mg	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: 57.5%

Protein: 14.0%

Carbs: 28.5%