Jalapeno Scalloped Potatoes

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“You know you can’t make scalloped potatoes any other way again, right?”

That’s what my husband said while eating this. I have to agree. These are some killer scalloped potatoes. They’re not high in calories, but they have a tangy jalapeño flavor that’s delicious. We swallowed these. devoured my friend.

Jalapeno scalloped potatoes in a glass baking dish next to some plates and forks.

Preparation time: 10 to 20 minutes
Baking time: 90 minutes
yield: 8 servings

raw material

6 pounds russet potatoes, peeled
2 cups heavy cream
4 cloves of garlic, crushed
1 cup freshly grated Parmesan cheese
2 jalapeños, chopped
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese


1. Preheat the oven to 375 degrees. Lightly grease a 9×13 pan.

2. Thinly slice the potatoes (1/8 inch is great).The easiest way is to use food processorThe mandolin came in second, the cheese grater third, and the knife last.

3. Place potato chips in a medium mixing bowl. Pour in the cream and stir in the crushed garlic, Parmesan cheese, jalapeños, paprika, salt, and pepper. Stir together until everything is coated.

4. Spread the potato slices in a coarse layer in the prepared 9×13 pan.

5. Cover the baking tray with aluminum foil and bake in the preheated oven for 1 hour.

6. Remove the foil and top with shredded cheddar cheese. Return to oven for another 30 minutes.

An aerial view of jalapeno scalloped potatoes in a glass baking dish next to a stack of plates and forks.