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Preheat oven to 375°F
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Peel and thinly slice the potatoes
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Parboil them for no more than 3 mins in boiling, salted water.
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Drain and set aside.
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Melt the butter in a saucepan
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Add in the jalapeños and sauté for 1 minute.
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Whisk in the flour until it’s no longer visible; about 1 minute.
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Pour in the heavy cream and milk while whisking.
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Stir in the cream cheese.
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Continue to whisk until smooth and bubbly.
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Add in the chicken bouillon powder and onion powder.
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Salt and pepper to taste.
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Remove from heat.
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Spray a deep, casserole dish with nonstick cooking spray
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Layer half of the potatoes in the bottom if the dish
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Evenly pour on the sauce
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Then, sprinkle half of the cheese on top.
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Repeat this layering process ending with the shredded cheese on top.
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Bake, uncovered, for 35-40 minutes, or until potatoes are cooked and cheese is bubbly.
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Remove from the oven and allow it to rest for 20 mins until it sets.
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Garnish with fresh chives.
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Enjoy!