Best Jalapeño Scalloped Potatoes Recipes

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JALAPENO SCALLOPED POTATOES



Jalapeno Scalloped Potatoes image

My fiance's deceased mom used to make these for his family on Christmas Eve dinner. Unfortunately, we never got to meet, but I was determined to find the recipe to recreate for him. This is from http://www.recipelink.com/msgid/091902, Beth in Texas '98.

Provided by juarez

Categories     Low Cholesterol

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 medium potatoes, pared and thinly sliced
1 medium onion, chopped
1 cup cheddar cheese, grated
1 (10 ounce) can cheddar cheese soup
1 1/2 cups milk
1 -2 tablespoon jalapeno pepper
salt, to taste
pepper, to taste

Steps:

  • Alternate layers of potatoes, onion, and cheese in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Bake covered for 1 1/2 to 2 hours at 350 degrees or until done.
  • Note: I sometimes add canned chopped green chilies in addition to, or instead of the jalapeno peppers.

Nutrition Facts : Calories 398.8, Fat 12.6, SaturatedFat 7.9, Cholesterol 39.2, Sodium 517.6, Carbohydrate 58.5, Fiber 6.9, Sugar 3.4, Protein 14.6

JALAPEñO SCALLOPED POTATOES RECIPE - (5/5)



Jalapeño Scalloped Potatoes Recipe - (5/5) image

Provided by John W

Number Of Ingredients 9

6 fresh jalapeños, sliced in half horizontally, remove seeds then dice
1 1/2 cup half n half
3 medium baking potatoes, sliced 1/8-inch thick
Sea salt
20 ounces Monterrey Jack cheese, grated
1/4 cup pecorino or Parmesan cheese, grated
Slurry
3 Tbl flour
1/2 cup water

Steps:

  • Soak diced jalapeños in 1 1/2 cups of half n half for 1 to 2 hours. Heat the 1 1/2 cup of jalapeño cream in sauce pan, thicken with slurry. Over Med heat until it bubbles, reduce heat to low and Mix in 4 ounces of the cheese and 1/4 cup Parmesan. Optional ( add 2 teaspoons dried jalapeño flakes for added heat ) In a 2-quart baking dish layer as follows: sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Bake at 350°F for 1 hour covered Add remaining cheese bake for another 30 minutes uncovered

CHEDDAR-JALAPENO SCALLOPED POTATOES



Cheddar-Jalapeno Scalloped Potatoes image

These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

2 lb. baking potato es (about 6)
3 Tbsp. flour
1 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jalapeño pepper, chopped
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 350°F.
  • Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
  • Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
  • Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 6 g

JALAPEñO POPPER SCALLOPED POTATOES



Jalapeño Popper Scalloped Potatoes image

You can't go wrong with cheese and crispy potatoes.

Provided by @MakeItYours

Number Of Ingredients 9

10 slices bacon, chopped into 1" pieces
2 tbsp. unsalted butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken broth
2 lb. russet potatoes (about 4 to 6 depending on size), peeled and thinly sliced into coins
2 c. shredded Cheddar
2 jalapenos, thinly sliced

Steps:

  • Preheat oven to 400º. In a skillet over medium heat, cook bacon until crispy and drain on paper towels. Reserve 1 tablespoon bacon fat in skillet. Add butter to skillet and let melt. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook for 1 minute more. Whisk in heavy cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes, then stir in cheddar until melty. Remove from heat. Spoon a thin layer of cheese sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes. Spoon more sauce over potatoes and top with cooked bacon and jalapeños. Continue to layer until dish is mostly full. Bake until sauce is bubbly and potatoes very tender, 40 to 50 minutes. Let rest at least 15 minutes before serving.

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