Troy's Favorite Southwestern Scalloped Potatoes recipe

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Ingredients

4 slices bacon
6 Yukon gold potatoes, peeled and thinly sliced
¼ cup butter
2 jalapeno peppers, seeded and finely chopped
2 tablespoons finely chopped onion
2 cloves garlic, minced
¼ cup all-purpose flour
2 teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground black pepper
2 ½ cups milk
1 ½ cups shredded Colby-Monterey Jack cheese

Nutrition Info

302.8 calories
carbohydrate: 24.8 g
cholesterol: 50.8 mg
fat: 17.6 g
fiber: 1.8 g
protein: 12.5 g
saturatedFat: 11 g
servingSize: -
sodium: 963.3 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble into small pieces.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

  3. Layer potatoes in the prepared casserole dish.

  4. Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic, cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper, cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.

  5. Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.

  6. Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

Recipe Yield

8 servings

Recipe Note

Scalloped potatoes with a spicy twist. Jalapenos, cumin, and chili powder make this dish unique.

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