Spiced Scalloped Potatoes

Name: Spiced Scalloped Potatoes
Prep time: 10M
Total time: 90M
Yield: 6-8 Servings
Ingredients: 4 tbsp. butter (½ stick); 1 tsp. Extra Virgin Olive Oil; Wheat Flour; 1 tbsp. Sazonador Total; 2 tbsp. Los Andes – Amarillo Pepper Paste; 3 cups whole milk; 3 cups shredded cheddar cheese, divided; 5 medium russet potatoes (about 2.5 lbs.), peeled and sliced crosswise into very thin rounds (about 1/8”)

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Standard scalloped potatoes, that is potatoes layered with cheese sauce and baked until bubbly, get a flavorful update with the addition of one star ingredient: GOYA® <a title="Los Andes Amarillo Pepper Paste" href="https://www.goya.com/en/products/sauces-and-paste/peruvian-style-paste#los-andes-amarillo-pepper-paste#los-andes-amarillo-pepper-paste" data-udi="https://goya.com/en/products/sauces-and-paste/peruvian-style-paste#los-andes-amarillo-pepper-paste" data-anchor="#los-andes-amarillo-pepper-paste">Los Andes – Amarillo Pepper Paste</a>. Known as Ají Amarillo in its native country of Peru, this yellow pepper paste has a delicious, almost fruity pepper taste balanced with its slightly spicy flavor. Here, we mix the pepper paste into a creamy cheese sauce then bake it alongside potatoes. The result: a delicious classic made extraordinary.

Total Time

90m

Prep Time:10m

Yields:6-8 Servings

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Ingredients

4 tbsp.

butter (½ stick)

1 tsp.

GOYA® Extra Virgin Olive Oil, plus more for greasing pan

GOYA® Wheat Flour

1 tbsp.

GOYA® Sazonador Total

2 tbsp.

GOYA® Los Andes – Amarillo Pepper Paste

3 cups

whole milk

3 cups

shredded cheddar cheese, divided

medium russet potatoes (about 2.5 lbs.), peeled and sliced crosswise into very thin rounds (about 1/8”)

Directions

Kitchen View

Step 1

Heat oven to 425°F.

Step 2

In medium pot over medium heat, melt butter; add 1 tsp. olive oil. Whisk in flour. Cook, whisking often, until mixture forms smooth paste, about 2 minutes. Mix in Sazonador Total and Hot Yellow Pepper Paste until well combined. Slowly add milk, whisking constantly until smooth; increase heat to high. Bring milk mixture to boil, whisking occasionally to prevent lumps until mixture forms smooth sauce, about 5 minutes. Remove pot from heat. Stir in 2 cups cheddar cheese until melted.

Step 3

Grease 2-quart casserole dish with olive oil. Arrange about 1/5 potato slices in one layer on bottom of casserole dish so potatoes are slightly overlapping. Spoon about ½ cup cheese sauce over potatoes and spread until evenly coated. Repeat layering 4 more times, and top with any remaining cheese sauce.

Step 4

Bake, uncovered, until potatoes are very tender, and sauce is bubbling, about 1 hour. Remove dish from oven, cover with remaining cheese. Set oven to broil. Transfer dish to top oven rack and broil until cheese is melted and browned in spots, about 2-5 minutes. Transfer dish to cooling rack; let cool about 5 minutes. Serve.

Cheese-ify your vegetables!

For a delicious side dish that everyone is sure to love, top your cooked vegetables with the cheese sauce from our Spiced Scalloped Potatoes! Simply follow Step 2 of the recipe and pour the hot cheese sauce over 1 lb. of your favorite steamed vegetable, like broccoli, cauliflower, or asparagus.

Products in this Recipe

Extra Virgin Olive Oil

Wheat Flour

Sazonador Total

Los Andes – Amarillo Pepper Paste

<h3 class="text-left">Cheese-ify your vegetables!</h3> For a delicious side dish that everyone is sure to love, top your cooked vegetables with the cheese sauce from our Spiced Scalloped Potatoes! Simply follow Step 2 of the recipe and pour the hot cheese sauce over 1 lb. of your favorite steamed vegetable, like broccoli, cauliflower, or asparagus.

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Recipe Tags

Side Dish

Baked

Casserole