Your taste buds won’t know where to turn when you combine the spiciness of jalapeño peppers with the creaminess of this scalloped potato recipe. The chili powder also adds a bit of heat with a rustic earthy flavor. It’s a great accompaniment to chicken, turkey, ham or steak, but it’s so good you might want to try it yourself!
Want it hot? Try the green Serrano peppers (twice as hot as the jalapenos). Serranos have a bright grassy scent that goes well with their creamy texture.
Like this recipe? You’ll also love these:
Jalapeño Shell Potatoes
The ground and cream, delicious and versatile.
15 minutes prep time
Cooking time 1 hour 30 minutes
Total time 1 hour 45 minutes
Serve 8 servings
Calories 582 kcal
- About 10 russet potatoes, 5 to 6 pounds, peeled and sliced (1/8″)
- 2 jalapeno peppers, diced
- 4 garlic cloves, diced
- 2 onions, chopped
- 2 cups heavy cream
- 2 cups grated cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat oven to 375 degrees F.
Lightly oil a 9×13 baking pan or cast iron skillet.
Transfer the sliced potatoes to a large glass bowl. Then add heavy cream, jalapeno, garlic, Parmesan cheese, salt, pepper, and cayenne pepper, stirring well.
Spread the potato mixture evenly over your skillet or pan.
Cover the pan or pan with foil and bake the potatoes for 1 hour.
Remove the foil. Sprinkle cheddar cheese over the potatoes. Then bake for 30 minutes, or until cheese turns golden brown.
Remove from the oven and let the dish cool for 5 minutes. Service.
Calories: 582kcal Carbohydrates: 52g Protein: 19g Fat: 35g Saturated Fat: 21g Polyunsaturated Fat: 1g Polyunsaturated Fat: 8g Cholesterol: 104mg Sodium: 710mg Potassium: 1231mg Fiber: 4g Sugar : 4g Vitamin A: 1401IUV Vitamin C: 329mg Ironcium : Calcium: 329mg
Keywords jalapeno peppers, serrano peppers
Categories: Food & Drinks
Source: INN NEW YORK CITY