The recipe was inspired by the scalloped potatoes I had in NYC. Took my friend to Ocean Prime in Manhattan near the Rockefeller Center. Pretty posh place. I pulled out my fancy shoes that I can barely walk in for the occasion. We had so much fun (and so much booze) that I ended the night barefoot in the Uber. That’s a good story for a later date. What are we talking about again? Potatoes! Scalloped ones! Yeah, this recipe will be your new favorite side dish. If not, your taste SUCKS!
Jalapeños are the not so secret ingredient. They add a nice, subtle kick. I like to leave a few seeds in for heat. But, that part’s up to you. Fresh jalapeños are hotter. But, if you like more spicy, sub a Serrano pepper instead, you daredevil!
They Should be Sisters, Not Cousins…No, Twins Even!
Slice the potatoes evenly. Get a mandolin if you’re hand is as inconsistent as mine are. Don’t slice them too thin, though. It will make them too mushy during the parboiling stage. We can’t skip that. Two reasons: one, it shortens our baking time. And, two, it gives us the chance to salt the pots. I hate unseasoned potatoes. Scalloped potatoes shouldn’t just rely on the sauce for flavor, ya know? So, yeah, don’t be shy with the salted water. And do not over boil the potatoes!
Run Me My Coins!Philadelphia cream cheese owes me a damn sponsorship, cause what the hell?? I really put this in almost everything I make. Why is cream cheese so good? I use their garlic and herb blend, because I get to skip peeling garlic. Work smarter, people. Not harder.
If you can find the garlic and herb, tough! Make your own. How? Are garlic and herbs. Duh! Or just buy the one with chives and green onions or something. Just make sure you add cream cheese.
As for cheese, I’ll always choose Monterey Jack. And a lot of it! Feel free to add other cheeses if you’d like. Fontina, Colby Jack, aged Cheddar, and Gruyere are good as hell in this stuff! Layer everything evenly. It’ll help when you’re chowing down.
Golden goodness! Look at that! When your fork submerges into this excellently crafted side dish and those pockets of bubbly, gooey goodness spews out….remember, Coop can damn sure cook! I love you, k?
Cheesy Jalapeño Scalloped Potatoes
- 2 pounds Russet or Yukon Gold potatoes
- 4 TBS butter
- 2 TBS diced jalapeños
- 4 TBS all purpose flour
- 1 cup heavy whipping cream
- 2 cups whole milk
- 4 oz garlic & herb cream cheese
- 1 TBS chicken bouillon powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 pound Monterey Jack cheese shredded
- Finely chopped chives
Preheat oven to 375°F
Peel and thinly slice the potatoes
Parboil them for no more than 3 mins in boiling, salted water.
Drain and set aside.
Melt the butter in a saucepan
Add in the jalapeños and sauté for 1 minute.
Whisk in the flour until it’s no longer visible; about 1 minute.
Pour in the heavy cream and milk while whisking.
Stir in the cream cheese.
Continue to whisk until smooth and bubbly.
Add in the chicken bouillon powder and onion powder.
Salt and pepper to taste.
Remove from heat.
Spray a deep, casserole dish with nonstick cooking spray
Layer half of the potatoes in the bottom if the dish
Evenly pour on the sauce
Then, sprinkle half of the cheese on top.
Repeat this layering process ending with the shredded cheese on top.
Bake, uncovered, for 35-40 minutes, or until potatoes are cooked and cheese is bubbly.
Remove from the oven and allow it to rest for 20 mins until it sets.
Garnish with fresh chives.