Scalloped Potatoes Maria Style – Batatas a Maria

My family loves potatoes so they went nuts over this recipe. As a short cut, I used a jar of roasted red peppers because they give the potatoes a peppery yet, smoky flavor. This will make perfect side dish for fish, meats and poultry, or as a meatless dish.


3 pounds of small russet potatoes (finely sliced) (I used a mandoline)

1 tablespoon salt

2 large onions (thinly sliced)

4 cloves of garlic (chopped)

1 Jar of roasted red peppers (any brand you prefer)

3 tablespoons of olive oil

1 (8 ounce) package of shredded cheddar or your favorite cheese

Salt and pepper to taste


Cook the potatoes in boiling water with the salt for about 10 minutes, drain and set aside. Note: The potatoes are thin so they may cook faster. Don’t over cook or they will fall apart.

Cook the onions and garlic in a medium heaving skillet with 2 tablespoons of the olive oil for about 5 minutes until translucent.

Drain the roasted peppers from the jar and slice them into your desired size. Add them to the onions and garlic to heat them through.

Grease a medium oven safe deep dish with the remaining olive oil. Begin layering first with half of the potatoes, then top evenly with 1/2 of the onions and 1/2 of cheese.

Add salt and pepper between layers if desired. Finish the remaining layer and top with the rest of cheese.

Bake uncovered at 350 degrees for about 20 minutes until the cheese is melted and golden.

sliced potatoes image credit:

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