Creamy Jalapeño Scalloped Potatoes
Thinly sliced potatoes baked in a creamy herb sauce, topped with sharp cheddar cheese, and finished with fresh jalapeño slices for just the right amount of heat. Perfect alongside grilled meats, holiday dinners, or any cozy family meal.
Prep time
20 min
Cook time
50 min
Serves
7–8
Ingredients
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Ingredients
- 5–6 mediumrusset potatoes, peeled and sliced very thinly
- ½onion, diced
- ¼ cupcelery leaves
- 2 tbspfresh parsley, chopped (or 1 tbsp dried parsley)
- 4 tbspall-purpose flour
- 2 tbspbutter
- pinchsalt
- pinchblack pepper
- 1½ cupsmilk
- 2 cupssharp cheddar cheese, shredded (or more to taste)
- 1 tsppaprika
- 1–2jalapeños, thinly sliced
- Additional parsley for garnish
- Butter for greasing the baking dish
Ingredients
Ingredients
- 5–6 mediumrusset potatoes, peeled and sliced very thinly
- ½onion, diced
- ¼ cupcelery leaves
- 2 tbspfresh parsley, chopped (or 1 tbsp dried parsley)
- 4 tbspall-purpose flour
- 2 tbspbutter
- pinchsalt
- pinchblack pepper
- 1½ cupsmilk
- 2 cupssharp cheddar cheese, shredded (or more to taste)
- 1 tsppaprika
- 1–2jalapeños, thinly sliced
- Additional parsley for garnish
- Butter for greasing the baking dish
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Lightly butter a 9x12-inch baking dish or glass casserole dish.
- 3
Peel and slice the potatoes very thinly. Pat dry with paper towels and arrange evenly in the prepared baking dish.
- 4
In a blender or food processor, combine the onion, celery leaves, parsley, flour, butter, salt, pepper, and milk. Blend until smooth and creamy.
- 5
Pour the mixture evenly over the potatoes.
- 6
Sprinkle the shredded cheddar cheese over the top.
- 7
Dust evenly with paprika and a little freshly ground black pepper.
- 8
Arrange the jalapeño slices over the cheese, dispersing them evenly across the surface.
- 9
Sprinkle with a little additional parsley.
- 10
Bake for approximately 50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- 11
Let rest for 5–10 minutes before serving.
Melissa's Notes
For a milder version, remove the seeds from the jalapeños before slicing. Prefer no heat? Simply omit the jalapeños for a classic cheesy scalloped potato dish. A mandoline slicer works well for evenly thin potato slices and helps ensure even cooking. If the top begins to brown too quickly, loosely tent with foil during the final 15 minutes of baking.
Serving Suggestions: These creamy scalloped potatoes pair beautifully with baked ham, roast chicken, grilled steak, pork tenderloin, or salmon.
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