All, Recipes

Spiced Scallops Potatoes

Bridget Maloney

Ingredients:

  • 4 tbsp. butter (½ stick)
  • 1 tsp. GOYA® Extra Virgin Olive Oil, plus more for greasing pan
  • ¼ cup GOYA® Wheat Flour 
  • 1 tbsp. GOYA® Sazonador 
  • 2 tbsp. GOYA® 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”) 

Directions:

  1. Heat oven to 425°F.
  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.
  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.
  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.