Troy's Favorite Southwestern Scalloped Potatoes

Southwestern scalloped potatoes layered with jalapenos, cumin, and chili powder make for a unique Thanksgiving side dish with a spicy twist.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 21 mins
• Total Time: 1 hr 46 mins
• Calories: 303 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Step 3

Layer potatoes in the prepared casserole dish.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.