Description
Creamy, cheesy scalloped potatoes layered with fresh jalapeños and baked until bubbly and golden, creating a comforting side dish with just the right touch of heat.
Ingredients
Units
Scale
- 1.2 kg potatoes, thinly sliced
- 2 whole jalapeño peppers
- 1.5 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1.5 teaspoons salt
- 0.75 teaspoon black pepper
- 0.5 cup fresh chives
Instructions
- Preheat the oven to 190°C and grease a baking dish with butter.
- In a bowl, whisk together the heavy cream, whole milk, minced garlic, salt, and black pepper.
- Arrange a single layer of thinly sliced potatoes in the prepared baking dish.
- Add a few slices of jalapeño over the potatoes, then drizzle with some of the cream mixture.
- Sprinkle a portion of the mozzarella and cheddar cheeses over the layer.
- Repeat the layering process until all ingredients are used, finishing with cheese on top.
- Cover the dish loosely with foil and bake for 45 minutes.
- Remove the foil and continue baking for 20 minutes until the top is golden and bubbly.
- Remove from the oven and allow the dish to rest for 10 minutes.
- Sprinkle with chopped fresh chives before serving.
Notes
- Slice potatoes evenly for consistent cooking.
- Remove jalapeño seeds for a milder result.
- Let the dish rest before serving so the layers set.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 85 mg