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Jalapeño Scalloped Potatoes


Looking for an awesome side dish? This cheesy and delicious Jalapeño Scalloped Potatoes recipe is for you!

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  • 6 fresh jalapeños, sliced in half horizontally, remove seeds then dice
  • 1 1/2 cup half n half
  • 3 medium baking potatoes, sliced 1/8-inch thick
  • Sea salt
  • 20 ounces Monterrey Jack cheese, grated
  • 1/4 cup pecorino or Parmesan cheese, grated
  • Slurry
  • 3 Tbl flour
  • 1/2 cup water


Servings 6
Adapted from


Step 1

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

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