Cheddar Jalapeno Scalloped Potatoes Recipes

CHEDDAR-JALAPENO SCALLOPED POTATOES

Steps:

• Heat oven to 350°F.
• Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
• Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
• Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 25 to 30 min. or until heated through.

JALAPENO POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

SHARP CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

JALAPENO SCALLOPED POTATOES

Steps:

• Alternate layers of potatoes, onion, and cheese in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Bake covered for 1 1/2 to 2 hours at 350 degrees or until done.
• Note: I sometimes add canned chopped green chilies in addition to, or instead of the jalapeno peppers.

JALAPEñO CHEDDAR POTATOES

Steps:

• Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain.
• Heat oil in a large cast-iron skillet over medium-high heat.
• Fry potatoes in oil until golden, about 5 minutes.
• Add scallions and jalapeno to skillet, sauté 1 minute, then season with salt and pepper.
• Remove skillet from heat.
• Sprinkle cheese over potatoes.
• Residual heat will melt the cheese.