Scalloped Potatoes Jalapeno Recipe
Top each stack with a 1 2 tbsp slice of butter and drizzle each with 1 tsp of heavy cream.
Scalloped potatoes jalapeno recipe. Heat oven to 350 f. 2 cook potatoes in boiling water in saucepan 20 min. Place a slice of potato into each cavity followed by a pinch of salt and pepper then cheese bacon and jalapeno.
Level up a classic comfort food by adding jalapeño cheese cilantro and sausage. Repeat layers two more times for a total of three. Simmer for 8 10 minutes.
Add a single layer of thinly sliced potatoes. Transfer the sliced potatoes to a large glass bowl then add the heavy cream jalapeño peppers garlic parmesan cheese salt pepper and chili powder. If making traditional non stacked scalloped potatoes reduce the milk by 1 2 cup layering half the cheese halfway through your layers.
Pour in the cream and stir in the crushed garlic parmesan cheese jalapeno chili powder salt and pepper. Spoon more sauce over potatoes and top with cooked bacon and jalapeños. Lightly oil a 9x13 baking pan or cast iron skillet.
Continue to layer until dish is mostly full. Or just until tender. Preheat oven to 375 degrees fahrenheit.
While the milk simmers saute the shallot and jalapeno in the butter until soft. Place the garlic salt pepper nutmeg smoked paprika milk and cream in a saucepan and bring to a slow simmer over low heat. Place your potato slices in a medium sized mixing bowl.