Jalapeno and Bacon Scalloped Potatoes

Jalapeno and Bacon Scalloped Potatoes

Serves: 12 people
Cooking Time: 45 minutes
Jalapeno and Bacon Scalloped Potatoes


  • 5 lbs russet potatoes
  • 6 oz colby jack cheese
  • 6 oz pepper jack cheese
  • 1 cup milk
  • 1/2 cup cream
  • 8 oz cream cheese
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 16 slices bacon cooked and diced
  • 1/4 cup pickled jalapeños diced
  • Sour cream for garnish
  • Sliced green onions for garnish
  • Pinch of paprika for garnish


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  1. Firstly, Preheat the oven to 375 degrees. Spray a 9x13 baker with non-stick spray and set aside.
  2. Peel 5 pounds of russet potatoes. Slice thinly with a knife, mandolin, or make short work with a food processor.
  3. Place potatoes in a pot with water. Salt. Allow coming to a boil.
  4. While potatoes are boiling, shred your cheese.
  5. Once potatoes come to a boil, lower heat to a simmer, and allow to cook 5 minutes, or until just tender.
  6. In a large microwave bowl, microwave your cream cheese so it softens and begins to melt. This should take 1 to 1 1/2 minutes.
  7. Once the cream cheese is very soft, stir in the milk, cream, garlic & onion powders.
  8. Pour a tiny bit of this cream sauce into the bottom of your baking dish.
  9. Drain your potato slices.
  10. Add 1/2 of the potato slices to your baking dish. Pour over 1/2 of your cream sauce, sprinkle 1/2 of your cheeses, bacon, and jalapenos on this layer (the rest is for the top!).
  11. Repeat the previous step. Basically, you made 2 layers.
  12. Cook for 30 minutes in your preheated oven. Your dish should be golden on top, and the sauce should be bubbly. In conclusion, Allow to sit and rest for 5 minutes and garnish with sour cream, sliced green onions, and paprika.