Southwestern Scalloped Potatoes - our go-to potato casserole recipe. Everything cooks in the same pan - easy cleanup! Only 5 ingredients! Potatoes, heavy cream, Rotel diced tomatoes and green chiles, diced green chiles, cumin, pepper jack cheese, and colby jack cheese. I could make a meal out of just these potatoes. I'm still thinking about them! SO good! An easy side dish that is ready in an hour.
Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray.
Layer potatoes in the prepared pan. Top with Rotel and diced green chiles.
Stir together heavy cream, cumin, salt, and pepper. Pour over potatoes.
Bake for 45 minutes, stirring every 15 minutes.
Sprinkle with cheese and bake an additional 15 minutes, or until golden brown and bubbly.
Notes:
I used Yukon Gold Potatoes. You can use any potato that you prefer.
Are Southwestern Scalloped Potatoes spicy? No. We did not think the potatoes were spicy. I used Mexican Rotel diced tomatoes and green chiles and they are not spicy. If you want spicy potaotes, use a can of Regular or Hot Rotel.
Can Scalloped Potatoes be made in advance? Yes! You can slice the potatoes and pour the heavy cream over them and refrigerate them overnight. You may need to add a few minutes to the baking time if baking straight from the refrigerator.
Can Scalloped Potatoes be frozen? Yes! Bake the potatoes up until the final 15 minutes and remove them from the oven. Let the casserole dish cool completely. Cover and freeze. To reheat, simply thaw and finish the cooking until the potatoes are tender again.
This makes a lot of potatoes. Feel free to cut the recipe in half. The baking time would stay the same.
Are Scalloped Potatoes gluten-free? Yes! These potatoes are gluten-free.