Creamy Nacho Scalloped Potatoes

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  • 1 kg potatoes
  • 3 tbsp melted butter
  • 2 tbsp sea salt
  • 5 tbsp cajun spice
  • 500ml double cream
  • 2 cloves garlic, minced
  • 1 tbsp oil
  • 3 mixed peppers, sliced
  • 1 onion
  • 500g beef mince
  • 2 tbsp tomato puree
  • 200g passata
  • 200g Red Cheddar
  • Chopped tomatoes
  • 2 chopped jalapeños
  • Spring onions


  1. Pre-heat oven to 180ºC (350ºF).
  2. Mix sliced potatoes with melted butter, salt, cajun seasoning and cream until combined.
  3. Pour into a large deep sheet tray and spread into a flat layer. Bake for 45 minutes until potatoes are tender.
  4. In a large saute pan, heat oil. Add peppers and onions, stir then cover and cook until softened. Remove and set aside.
  5. Add beef mince to hot pan. Cook until brown and then add 2 tbsp cajun spice, tomato puree and passata, stir to combine. Add peppers back in and cook until thick.
  6. Top potato dish with an even layer of chilli mixture and then top with grated cheese. Bake for 10 minutes.
  7. Garnish with chopped tomatoes, jalapeños, spring onions and salsa.
  8. Enjoy!