Salsa Scalloped Potatoes

Name: Salsa Scalloped Potatoes
Ingredients: 2 pounds small russet potatoes (about 7), peeled, sliced into 1/4-inch-thick rounds; 1 3/4 cups canned unsalted chicken broth; 1 cup thick and chunky purchased mild salsa; 1 1/2 ounces grated reduced-fat Monterey Jack cheese (about 6 tablespoons); Chopped fresh cilantro

5 ingredients

12 steps

Ingredients

2 pounds small russet potatoes (about 7), peeled, sliced into 1/4-inch-thick rounds
1 3/4 cups canned unsalted chicken broth
1 cup thick and chunky purchased mild salsa
1 1/2 ounces grated reduced-fat Monterey Jack cheese (about 6 tablespoons)
Chopped fresh cilantro

Directions

1

Bring potatoes and broth to simmer in heavy medium saucepan over high heat.
2

Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
3

Position rack in center of oven and preheat to 375F.
4

Lightly oil 8x8x2-inch glass baking dish.
5

Using slotted spoon, arrange half of potatoes over bottom of prepared dish.
6

Spread salsa over.
7

Arrange remaining potatoes over.
8

Pour chicken broth evenly over.
9

Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes.
10

Sprinkle cheese over and bake 4 minutes.
11

Garnish with cilantro.
12

Let stand 5 minutes.