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Mexican Chili & Cheese Scalloped Potatoes

Transform our Classic Casserole® Scalloped Potatoes into a Mexican-style side dish to add variety to the menu.

Prep- 15 min. Cook- 45 min. Yield: 50, half-cup servings
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1  crtn Classic Casserole® Scalloped Potatoes
1  gal Water, boiling (190°-212°F)
1/4  lb Butter
2  cans Diced tomatoes, drained (14.5 oz can)
1  tsp Ground cumin
1/2  cup Green chilies, diced
4  cup Jack cheese, shredded


  1. Heat convection oven to 350°F, low fan. Add Classic Casserole® Scalloped Potatoes slices to a 2-1/2" deep steamtable pan.
  2. Combine seasoning packets, water, butter, tomatoes, cumin, and chilies. Pour mixture over sliced potatoes and sprinkle cheese evenly over the top.
  3. Bake until unevenly browned on top and potatoes are cooked, about 45 min. Transfer to steamtable for service.
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