Recipes // Side Dishes // Jalapeno-Cheddar Scalloped Potatoes

Jalapeno-Cheddar Scalloped Potatoes


Prep Time: 25 minutes

Cook Time: 45 minutes, plus 10 minutes rest time

  • 2 cups (packed) grated extra-sharp cheddar cheese
  • 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup finely chopped onion
  • ¼ cup finely chopped pickled jalapenos, canned
  • ¼ cup finely chopped fresh jalapenos, seeds removed
  • 3 tablespoons all purpose flour
  • 4 tablespoons (1/2 stick) butter
  • 3 cups whole milk

1. Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish.

2. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle peppers and onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.

3. Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes.

4. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.)

5. Remove from oven; let stand 15 minutes before serving.

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