Introduction:
I’ve always loved scalloped potatoes, but after experimenting with a few variations, I realized adding a bit of spice was the key to taking this comfort food classic to the next level. Enter jalapeños! This jalapeño scalloped potatoes recipe became an instant hit at our family gatherings, providing the creamy, cheesy goodness we all love, but with a subtle heat that keeps you coming back for more. Over the years, it has become a crowd favorite—perfect for holiday dinners or potlucks—and one of my most requested dishes.
Recipe Details:
Ingredients List:
- 4 large russet potatoes (thinly sliced)
- 1 small onion (finely diced)
- 2 fresh jalapeños (seeded and thinly sliced)
- 2 cups heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional for extra flavor)
Possible Substitutions:
- Substitute heavy cream with half-and-half for a lighter version.
- Swap cheddar cheese with Monterey Jack for a milder flavor or pepper jack for more heat.
Step-by-Step Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 2 minutes until golden.
- Slowly whisk in the milk and heavy cream, stirring until smooth and thickened, about 5 minutes. Add salt, pepper, and garlic powder to taste.
- Remove the sauce from heat and stir in the shredded cheddar cheese and Parmesan, mixing until fully melted and creamy.
- Layer half the potatoes in the baking dish, then sprinkle with onions and sliced jalapeños. Pour half of the cheese sauce over the top.
- Repeat the layers with the remaining potatoes, onions, and jalapeños, and pour the remaining cheese sauce evenly over the top.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly. Let it cool for a few minutes before serving.
Unique Tips, Variations, and Insights:
Customization Tips:
- Add bacon: Crispy cooked bacon crumbled on top before baking adds a savory twist.
- For extra heat: Keep the jalapeño seeds in or add a dash of hot sauce to the cheese sauce.
Expert Advice:
- Thin slices are key: Use a mandolin to slice the potatoes evenly and ensure they cook at the same rate.
- Make it ahead: You can assemble the dish the night before and store it in the fridge. Bake just before serving for ultimate freshness.
Cultural Context:
- Scalloped potatoes are a beloved side dish in many cultures, especially in North American cuisine. Adding jalapeños infuses a Southwestern flair, blending comfort food with a bit of spice for those who enjoy bold flavors.
Nutrition Facts (Per Serving):
- Calories: 380
- Fat: 25g
- Carbohydrates: 30g
- Protein: 10g
- Sodium: 520mg
- Sugar: 3g
FAQ Section:
Q: Can I use a different type of potato?
A: Yes! Yukon Golds or red potatoes can be used, but russets work best for achieving the classic scalloped potato texture.
Q: How can I make this dish dairy-free?
A: Substitute the heavy cream and milk with a non-dairy alternative like almond or oat milk, and use a plant-based cheese.
Q: Can I make this in advance?
A: Absolutely! You can prepare the scalloped potatoes and refrigerate them up to 24 hours before baking. Just let the dish sit at room temperature for 15 minutes before placing it in the oven.
Conclusion:
This jalapeño scalloped potatoes recipe combines the creaminess of traditional scalloped potatoes with the spicy kick of fresh jalapeños, making it the perfect side dish for spice lovers. Whether you’re serving it at a holiday dinner or a casual weeknight meal, it’s guaranteed to impress. Try it for your next gathering and let us know what variations you add to make it your own!
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