Jalapeno Scalloped Potatoes Recipes

CHEDDAR-JALAPENO SCALLOPED POTATOES

Cheddar-Jalapeno Scalloped Potatoes image

These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

2 lb. baking potato es (about 6)
3 Tbsp. flour
1 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jalapeño pepper, chopped
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

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.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 6 g

JALAPENO POTATOES

Jalapeno Potatoes image

Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.

Provided by France C

Categories Side Dish Vegetables

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

4 boiling potatoes
2 cups milk
3 tablespoons flour
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapeno peppers
1 (2 ounce) jar chopped pimentos, drained

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.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g

JALAPENO SCALLOPED POTATOES

Jalapeno Scalloped Potatoes image

My fiance's deceased mom used to make these for his family on Christmas Eve dinner. Unfortunately, we never got to meet, but I was determined to find the recipe to recreate for him. This is from http://www.recipelink.com/msgid/091902, Beth in Texas '98.

Provided by juarez

Categories Low Cholesterol

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

8 medium potatoes, pared and thinly sliced
1 medium onion, chopped
1 cup cheddar cheese, grated
1 (10 ounce) can cheddar cheese soup
1 1/2 cups milk
1 -2 tablespoon jalapeno pepper
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 398.8, Fat 12.6, SaturatedFat 7.9, Cholesterol 39.2, Sodium 517.6, Carbohydrate 58.5, Fiber 6.9, Sugar 3.4, Protein 14.6

FLEMMING'S STEAKHOUSE SCALLOPED POTATOES

Flemming's Steakhouse Scalloped Potatoes image

Flemmings Steakhouse and Wine Bar is noted for it's perfectly cooked prime beef. I would go there just for the potatoes and wine selection. If you like hot you can add more jalapeno.

Provided by Lorac

Categories Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons kosher salt, flakes
2 teaspoons finely ground white pepper
1 small jalapeno, seeds removed and minced
3 ounces leeks, chopped (white part only)
3 cups grated good quality cheddar cheese
4 lbs russet potatoes, peeled and sliced 1/4 inch thick

Steps:

Preheat oven to 350°F.
Spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray.
Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
Add potatoes and mix.
Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
Remove foil and bake 15 minutes or until browned and potatoes are tender.

Nutrition Facts : Calories 730.2, Fat 45.7, SaturatedFat 28.6, Cholesterol 155.8, Sodium 992.4, Carbohydrate 59.7, Fiber 7.2, Sugar 3.4, Protein 22.9

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