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Cheesy Jalapeño Scalloped Potatoes

Your new favorite side dish has arrived! Cheesy and creamy slices of potatoes with just the right kick of spice! You’ll look for any excuse to make this! Trust me!
Prep Time 10 minutes
Cook Time 50 minutes
Servings 7 people


  • 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


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