Rich, cheesy, and perfectly spicy, Jalapeño Scalloped Potatoes take classic comfort food to bold new heights. This crowd-pleasing dish layers tender potatoes with a creamy, jalapeño-infused sauce that’s smooth, savory, and just the right amount of spicy. Whether you’re planning a family dinner, holiday spread, or cozy weekend side dish, this recipe brings warmth and flavor to every bite.
Great as a stand-alone side or paired with your favorite main course, this dish is a versatile favorite. Customize the spice level to suit your heat preference and enjoy a creamy, cheesy potato dish that stands out from the rest.
How to Make Jalapeño Scalloped Potatoes
These scalloped potatoes are easy to prepare and deeply satisfying, made with real ingredients and baked to bubbly perfection.
Ingredients
Base Ingredients:
- 2 lbs Yukon Gold or Russet potatoes, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 fresh jalapeños, seeded and minced (or leave seeds for extra heat)
- 2 cups heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Cheese Layer:
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan (optional, for topping)
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Step-by-Step Instructions
1. Prep the Potatoes
Preheat oven to 375°F (190°C).
Thinly slice the potatoes (use a mandoline for even slices). Set aside in a bowl of cold water to prevent browning.
2. Make the Sauce
In a medium saucepan, melt butter with olive oil over medium heat.
Add onions and jalapeños, sauté until softened (about 5 minutes).
Stir in garlic and cook for 1 more minute.
Pour in heavy cream and milk, then add salt, pepper, and paprika. Bring to a gentle simmer. Remove from heat.
3. Assemble the Dish
Grease a 9×13-inch baking dish.
Layer half the sliced potatoes in the dish. Pour half of the cream mixture over the potatoes, then sprinkle half of the cheddar and Monterey Jack.
Repeat with remaining potatoes, cream mixture, and cheeses. Top with Parmesan if using.
4. Bake to Perfection
Cover with foil and bake for 40 minutes.
Remove foil and bake an additional 20 minutes, or until golden and bubbling.
Let rest for 10 minutes before serving to allow sauce to thicken.
Storage & Shelf Life
Refrigeration:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing:
Freeze cooled portions in a freezer-safe container for up to 2 months. Thaw overnight and reheat in oven.
Serving Suggestions
Perfect Pairings:
- Roast chicken or turkey
- Grilled steak or pork chops
- Green beans or a crisp garden salad
Brunch Option:
Top with a poached egg for a rich, indulgent twist.
Portion Guide:
Recipe serves 6–8 as a side
Allergy Guide
Gluten-Free:
Naturally gluten-free; check cheese and cream labels to confirm.
Dairy-Free Option:
Use full-fat coconut milk and dairy-free cheese (results may vary).
Nut-Free:
No nuts included—safe for nut-free diets.
Whether you’re craving bold flavor or looking to spice up your next potluck dish, Jalapeño Scalloped Potatoes are a rich, creamy, and irresistibly zesty addition to your table. Once you try them, they just might become your new comfort food favorite.
Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.