Jalapeno Scalloped Potatoes Recipes

Steps:

• Soak diced jalapeños in 1 1/2 cups of half n half for 1 to 2 hours. Heat the 1 1/2 cup of jalapeño cream in sauce pan, thicken with slurry. Over Med heat until it bubbles, reduce heat to low and Mix in 4 ounces of the cheese and 1/4 cup Parmesan. Optional ( add 2 teaspoons dried jalapeño flakes for added heat ) In a 2-quart baking dish layer as follows: sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Bake at 350°F for 1 hour covered Add remaining cheese bake for another 30 minutes uncovered

Steps:

• Preheat a grill for medium heat.
• Prepare 8 pieces of aluminum foil with vegetable cooking spray. Combine potatoes, green onion, soup, cheese, (and bacon and mushrooms if using) in a bowl. Season to taste with salt and pepper. Evenly divide the potato mixture among the squares of aluminum foil. Dot with butter. Fold into foil packets, sealing well.
• Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

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.

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.

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.

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.