Jalapeno and Bacon Scalloped Potatoes


12 people

Cooking Time

45 minutes

Total Time

45 minutes

  • 5 lbs russet potatoes

  • 6 oz colby jack cheese

  • 6 oz pepper jack cheese

  • 1 cup milk

  • 1/2 cup cream

  • 8 oz cream cheese

  • 1/2 tsp onion powder

  • 1/4 tsp garlic powder

  • 16 slices bacon cooked and diced

  • 1/4 cup pickled jalapeños diced

  • Sour cream for garnish

  • Sliced green onions for garnish

  • Pinch of paprika for garnish

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    1. Firstly, Preheat the oven to 375 degrees. Spray a 9×13 baker with non-stick spray and set aside.
    2. Peel 5 pounds of russet potatoes. Slice thinly with a knife, mandolin, or make short work with a food processor.
    3. Place potatoes in a pot with water. Salt. Allow coming to a boil. 
    4. While potatoes are boiling, shred your cheese. 
    5. Once potatoes come to a boil, lower heat to a simmer, and allow to cook 5 minutes, or until just tender. 
    6. In a large microwave bowl, microwave your cream cheese so it softens and begins to melt. This should take 1 to 1 1/2 minutes. 
    7. Once the cream cheese is very soft, stir in the milk, cream, garlic & onion powders.
    8. Pour a tiny bit of this cream sauce into the bottom of your baking dish.
    9. Drain your potato slices. 
    10. Add 1/2 of the potato slices to your baking dish. Pour over 1/2 of your cream sauce, sprinkle 1/2 of your cheeses, bacon, and jalapenos on this layer (the rest is for the top!). 
    11. Repeat the previous step. Basically, you made 2 layers. 
    12. Cook for 30 minutes in your preheated oven. Your dish should be golden on top, and the sauce should be bubbly. In conclusion, Allow to sit and rest for 5 minutes and garnish with sour cream, sliced green onions, and paprika.

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