Scalloped Potatoes Mexicali
Creamy and flavorful scalloped potatoes with peppers and cheese, perfect for comforting family dinners or potlucks with a mildly spicy kick.
Ingredients
Instructions
- Peel and slice the potatoes.
- Boil the sliced potatoes until tender.
- Butter a large casserole dish.
- Preheat the oven to 325° to 350°.
- Make a layer of potatoes, then add onion, green pepper, cheese, and part of the cream of mushroom soup.
- Add another layer of potatoes, jalapeno pepper, cheese, and mushroom soup.
- Keep layering until all ingredients are used.
- Bake for about 25 to 30 minutes or until part of the liquid is absorbed and the cheese begins to brown.
Tips & Substitutions
For creamier scalloped potatoes, consider using half-and-half instead of cream of mushroom soup. You can also substitute the green pepper with a red bell pepper for a sweeter taste. If you're looking for a bit more spice, try adding diced chipotle peppers in adobo sauce. Make sure to slice the potatoes evenly for consistent cooking, and keep an eye on the baking time to avoid overcooking.
Serving Suggestions
These scalloped potatoes are a hearty side dish that pairs beautifully with grilled meats or a fresh green salad. Serve alongside your favorite protein, like roasted chicken or steak, for a complete meal. For a delightful dessert, consider finishing the meal with Nutty Buddy Dessert Bars to satisfy your sweet tooth.
Storage & Reheating
Allow the scalloped potatoes to cool completely before storing. They can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes until warmed through, or microwave in short intervals, stirring occasionally, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Potatoes Mexicali contains roughly 741 calories, with 13g protein, 101g carbohydrates, and 32g fat. It is an excellent source of vitamin C (89% of the Daily Value), potassium (53% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish in advance?
Yes, you can prepare the scalloped potatoes a day ahead. Assemble the layers in the casserole dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, simply remove from the fridge and add about 10 minutes to the baking time to ensure they heat through properly.
What kind of cheese works best in this recipe?
A blend of cheeses like cheddar and Monterey Jack works wonderfully in this dish for a creamy texture and rich flavor. However, feel free to experiment with other types such as pepper jack for added spice or mozzarella for a milder taste. Just ensure that they melt well for optimal results.
Can I use different vegetables in this recipe?
Absolutely! This recipe is versatile, so you can substitute or add other vegetables like mushrooms, spinach, or even corn. Just be mindful of the moisture content of the vegetables to avoid making the dish too watery. Incorporating seasonal veggies can also enhance the flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).