Take your comfort food game to the next level with these Jalapeño Scalloped Potatoes! Creamy, cheesy, and with just the right kick of spice, this dish is perfect for holidays, Sunday dinners, or anytime you need a crowd-pleasing side dish. The best part? Your slow cooker does all the work! 🙌
❤️ Why You’ll Love This Recipe
✨ Spicy Twist: Jalapeños add a bold flavor to this classic side dish.
✨ Hands-Free Cooking: Your slow cooker handles it while you relax.
✨ Crowd Pleaser: Perfect for large gatherings, potlucks, and family feasts.
✨ Make-Ahead Friendly: Easy to prep in advance!
⏱️ Prep and Cook Times
Prep Time: 15 minutes
Cook Time: 4 hours (on high) or 7–8 hours (on low)
Total Time: 4 hours 15 minutes
Servings: 8
🛒 Ingredients You’ll Need
🥔 6 pounds russet potatoes (peeled and sliced thin)
🌶️ 1–2 medium jalapeños (minced)
🥛 2 cups heavy cream
🧀 1 cup shredded Parmesan cheese
🧄 4 cloves minced garlic
🌶️ 1 tsp chili powder
🧂 1 tsp salt
🧂 ½ tsp black pepper
🧀 2 cups shredded cheddar cheese
👩🍳 How to Make It
1️⃣ Slice the Potatoes:
Peel and slice potatoes into thin, even slices (about 1/8 inch thick). A mandoline slicer works wonders here!
2️⃣ Mix the Ingredients:
In a large bowl, toss the potato slices with jalapeños, heavy cream, Parmesan, garlic, chili powder, salt, and black pepper until evenly coated.
3️⃣ Layer in the Slow Cooker:
Transfer the mixture to a 4–6 quart slow cooker. Cover and cook on high for 3–4 hours or low for 7–8 hours, until the potatoes are fork-tender.
4️⃣ Add the Cheddar:
In the final hour of cooking, sprinkle shredded cheddar cheese over the potatoes. Cover and let the cheese melt into bubbly, gooey perfection.
💡 Pro Tips for Success
Prep Ahead: Slice potatoes and mix the ingredients the night before for an even easier day-of prep.
Keep Warm: Switch your slow cooker to "warm" once done to keep the dish hot for serving.
Adjust Spice: For a milder version, remove jalapeño seeds, or swap with poblano peppers. For extra heat, add an extra jalapeño or a pinch of cayenne!
📦 Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, portion into individual servings and store in a freezer-safe bag for up to 3 months. Thaw overnight before reheating.
Reheat in the microwave in 30-second increments, stirring in between.
📊 Nutrition (per serving):
Calories: 701 | Carbs: 76g | Protein: 27g | Fat: 33g | Sodium: 850mg
💬 Your turn! Are you ready to spice up your scalloped potatoes? Try this recipe and share your thoughts below. Bonus points for sharing photos of that cheesy, golden goodness! 📸🥔🧀
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