Southwest Stove Top Scalloped Potatoes
Transform your weeknight dinners with the bold flavors of Southwest Stove Top Scalloped Potatoes! This one-skillet wonder combines creamy layers of thinly sliced Russet potatoes with a velvety cheese sauce infused with spices like chili powder, smoked paprika, and cumin for a Southwest-inspired kick. Topped with sharp cheddar, Pepper Jack, and a pop of fresh scallions—or pickled jalapeños for extra heat—this dish delivers big flavor in just 35 minutes on the stovetop. Perfect as a crowd-pleasing side or a comforting vegetarian main, this recipe is as easy as it is irresistible.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika (smoked, if available)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Whole milk
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Pepper Jack cheese, shredded
- 2 stalks Scallions (green onions), sliced
- 2 tablespoons Pickled jalapeños, chopped (optional)
- 1 cup Vegetable or chicken broth
Instructions
Peel the potatoes and thinly slice them into uniform rounds about 1/8-inch thick. Use a mandoline slicer for precision, if available.
In a large, deep skillet or sauté pan, melt the butter over medium heat.
Once the butter has melted, sprinkle in the flour and whisk constantly for about 1-2 minutes to form a smooth roux. Be careful not to let it brown.
Gradually add the milk and broth, whisking continuously to avoid lumps. Cook for 3-4 minutes, or until the mixture begins to thicken.
Stir in the garlic powder, chili powder, ground cumin, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Reduce the heat to medium-low and stir in the shredded cheddar cheese and Pepper Jack cheese. Stir until the cheeses have completely melted and the sauce is creamy.
Add the potato slices to the skillet, gently stirring to coat them evenly in the sauce. Arrange the slices so they are mostly submerged in the sauce.
Cover the skillet with a lid and simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking. Check the potatoes for doneness; they should be fork-tender.
Once the potatoes are fully cooked, sprinkle the sliced scallions and optional pickled jalapeños over the top for garnish.
Serve hot as a hearty side dish or standalone comfort meal.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 5296 mg | 230% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 34.0 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2360 mg | 182% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5081 mg | 108% | |
*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.
