Scalloped Potatoes With Roasted Tomatillos

Name: Scalloped Potatoes With Roasted Tomatillos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps freshly ground corn masa for tortillas (youll have to get this at a tortilla factory or well-stocked Mexican grocery) OR masa harina (corn “flour”); 170 grams 1/2 cups (about shredded Mexican Chihuahua cheese, brick, Monterey Jack or cheddar; 355 milliliters milk; 12 mediums large (3 lbs total) boiling potatoes (red-skin ones work well here, as do the more all-purpose Yukon golds), sliced 1/8-inch thick; 1 teaspoon Salt, about; 355 milliliters Frontera tomatillo Salsa; 8 servings Butter or vegetable oil for the pan

You can never have too many side dish recipes, so give Scalloped Potatoes With Roasted Tomatillos a try. One portion of this dish contains about 15g of protein, 23g of fat, and a total of 435 calories. This gluten free recipe serves 8. It will be a hit at your Easter event. If you have corn masa, vegetable oil, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.