Olé! Peppers spike up the flavour in scalloped potatoes

Bright red salsa, green pepper strips and circles of sliced jalapeno lend an appetizing splash of colour and edgy Mexican flavour to this nutritious, creamy dinner favourite.

If you want to decrease the heat slightly, omit the pickled jalapenos and you will still end up with a tasty side dish. Sprinkle with fresh coriander to garnish before serving.



Spicy Scalloped Potatoes



2 tbsp (25 mL) butter



2 tbsp (25 mL) all-purpose flour



2 1/4 cups (550 mL) warm milk



1 cup (250 mL) shredded jalapeno havarti cheese



1/2 tsp (2 mL) each salt and dried oregano



1/4 tsp (1 mL) each ground cumin and pepper



2 lb (1 kg) round red or white or long or Yukon Gold Potatoes (about 5), scrubbed



1 cup (250 mL) chunky salsa

1/4 cup (50 mL) drained pickled jalapeno pepper slices (optional)



In saucepan, melt butter over medium heat and add flour and cook, stirring for 1 minute. Whisk in milk and cook, whisking constantly for 3-5 minutes or until beginning to boil and thicken. Remove from heat and whisk in cheese, salt, oregano, cumin and pepper until smooth; set aside.



Peel and thinly slice potatoes. Arrange one-third of the slices into greased 8-inch (2 L) square baking dish.

Spread with half of the salsa. Repeat layers once and layer remaining potato slices on top.

Pour cheese sauce over top and around sides to cover evenly and reach bottom of dish.

Sprinkle with pickled jalapeno peppers, if using.



Cover with foil or lid and bake in 375 F (190 C) for 1 hour.

Uncover and bake for 30 minutes or until lightly browned and potatoes are tender.

Let stand 5 minutes before serving.



Makes 6 servings.