Troy's Favorite Southwestern Scalloped Potatoes The Best Recipes

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Troy's Favorite Southwestern Scalloped Potatoes

"Scalloped potatoes with a spicy twist. Jalapenos, cumin, and chili powder make this dish precise."

Ingredients :

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

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H46M

• Place bacon in a large skillet and cook dinner over medium-high heat, turning every so often, till frivolously browned, about 10 mins. Drain bacon slices on paper towels; crumble into small pieces.
• Preheat oven to 350 ranges F (175 stages C). Grease a 9x13-inch casserole dish.
• Layer potatoes within the prepared casserole dish.
• Melt butter in a saucepan over medium warmness. Add jalapeno peppers, onion, and garlic; cook dinner and stir till barely softened, approximately five minutes. Stir in flour till smooth. Season with salt, cumin, chili powder, and pepper; prepare dinner until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about five minutes.
• Remove sauce from warmness. Add Colby-Monterey Jack cheese gradually, making parent eight motions with a spoon until cheese is melted. Pour sauce over potatoes.
• Bake inside the preheated oven, uncovered, until potatoes are gentle, 1 to at least one half of hours. Top with bacon.

Notes :

• Substitute margarine for the butter if desired.

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