Scalloped Potatoes with Bacon and Jalapeños
Scalloped potatoes with bacon and jalapenos adds a spicy twist on your favorite creamy and cheesy dish. Features jack cheese, cream cheese, bacon and more!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 servings
- 5 lbs gold potatoes
- 12 oz 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
Preheat oven to 375 degrees. Spray a 9x13 baker with non-stick spray and set aside.
Peel 5 pounds of golden potatoes. Slice thinly with a knife, mandolin, or make short work with a food processor.
Place potatoes in a pot and cover with water. Salt. Allow to come to a boil.
While potatoes are boiling, shred your cheese.
Once potatoes come to a boil, lower heat to a simmer, and allow to cook 5 minutes, or until just tender.
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.
Once the cream cheese is very soft, stir in the milk, cream, garlic & onion powders.
Pour a tiny bit of this cream sauce into the bottom of your baking dish.
Drain your potato slices.
Add 1/2 of the potatoes slices to your baking dish. Pour over 1/2 your cream sauce, sprinkle 1/2 of your jack cheese, bacon and jalapenos on this layer (the rest is for the top!).
Repeat the previous step. Basically you made a 2 layers.
Cook for 30 minutes in your preheated oven. You dish should be golden on top, and the sauce should be bubbly. Allow to sit and rest for 5 minutes and then serve!
Calories: 451kcal | Carbohydrates: 26g | Protein: 17g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 556mg | Potassium: 935mg | Fiber: 4g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 22.3mg | Calcium: 319mg | Iron: 6.7mg