Jalapeño Scalloped Potatoes
Earthy and creamy, a delicious and versatile side
Servings 8 servings
Calories 582kcal
Ingredients
- 10 russet potatoes approx. 5 to 6 lbs, peeled and sliced (1/8")
- 2 jalapeño peppers diced
- 4 cloves garlic diced
- 2 scallions minced
- 2 cups heavy cream
- 2 cups cheddar cheese shredded
- 1 cup parmesan cheese grated
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Lightly oil a 9x13 baking pan or cast iron skillet.
- Transfer the sliced potatoes to a large glass bowl, then add the heavy cream, jalapeño peppers, garlic, parmesan cheese, salt, pepper, and chili powder. Stir to coat.
- Spread the potato mix across your skillet or pan in layers.
- Cover the skillet or pan with foil and bake the potatoes for 1 hour.
- Remove the foil, and sprinkle the cheddar cheese on top of the potatoes. Then bake uncovered for 30 minutes or until the cheese turns a golden brown.
- Remove from oven and let the dish cool for 5 minutes. Serve.
Video
Nutrition
Calories: 582kcal | Carbohydrates: 52g | Protein: 19g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 710mg | Potassium: 1231mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1401IU | Vitamin C: 21mg | Calcium: 429mg | Iron: 3mg