TROY'S FAVORITE SOUTHWESTERN SCALLOPED POTATOES

Troy's Favorite Southwestern Scalloped Potatoes image

Scalloped potatoes with a spicy twist. Jalapenos, cumin, and chili powder make this dish unique.

Provided by I Love Troy

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h46m

Yield 8

Number Of Ingredients 13

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Ingredients

4 slices bacon
6 Yukon gold potatoes, peeled and thinly sliced
¼ cup butter
2 jalapeno peppers, seeded and finely chopped
2 tablespoons finely chopped onion
2 cloves garlic, minced
¼ cup all-purpose flour
2 teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground black pepper
2 ½ cups milk
1 ½ cups shredded Colby-Monterey Jack cheese

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Layer potatoes in the prepared casserole dish.
Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 24.8 g, Cholesterol 50.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 11 g, Sodium 963.3 mg, Sugar 3.7 g