Get ready to elevate your comfort food game with the most irresistible side dish that'll have everyone begging for seconds! These Cheddar and Jalapeno Scalloped Potatoes are not just another potato recipe - they're a flavor explosion that combines creamy, cheesy goodness with a spicy kick that will transform your ordinary dinner into an extraordinary culinary experience. Whether you're hosting a family gathering or looking to impress your dinner guests, this recipe promises to be the star of the show, delivering mouthwatering layers of tender potatoes, melted cheddar, and a hint of jalapeno heat that'll make your taste buds dance.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 jalapeno, finely chopped
- 2 cups heavy cream
- Salt to taste
- Pepper to taste
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter or cooking spray.
- Wash and thinly slice the potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices to ensure even cooking.
- Finely dice the jalapeno, removing seeds for less heat if desired. Use gloves when handling to prevent skin irritation.
- In a large mixing bowl, combine heavy cream, minced jalapeno, garlic powder, salt, and black pepper. Whisk the ingredients together until well incorporated.
- Layer the potato slices in the prepared baking dish, slightly overlapping each slice. Pour a portion of the cream mixture over each layer, ensuring even distribution.
- Sprinkle shredded cheddar cheese between potato layers and on top, creating multiple cheese-covered layers.
- Cover the baking dish with aluminum foil and bake for 45 minutes to allow potatoes to become tender.
- Remove foil and continue baking for an additional 15-20 minutes until the top is golden brown and potatoes are completely cooked through.
- Let the dish rest for 10 minutes after removing from the oven to allow the sauce to set and make serving easier.
- Garnish with additional chopped jalapenos or fresh chives if desired, and serve hot as a side dish or main course.
Tips
- Slice potatoes uniformly: Use a mandoline slicer for consistent 1/8-inch thick slices to ensure even cooking and a beautiful presentation.
- Control the heat: Remove jalapeno seeds for a milder version, or keep them in for extra spiciness. Always use gloves when handling hot peppers to prevent skin irritation.
- Layer strategically: Slightly overlap potato slices and distribute cream mixture and cheese evenly between layers for maximum flavor in every bite.
- Prevent burning: Cover with foil for the first 45 minutes to allow potatoes to become tender without scorching the top.
- Let it rest: Allow the dish to sit for 10 minutes after baking. This helps the sauce set and makes serving much easier.
- Optional garnish: Sprinkle fresh chives or extra chopped jalapenos on top for added color and flavor complexity.
- Cheese tip: Use freshly shredded cheddar for the best melting quality and flavor compared to pre-shredded cheese.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 95mg
