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Jalapeño popper scalloped potatoes baked with melted cheese, topped with sliced jalapeños and chopped green onions.
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Jalapeño Popper Scalloped Potatoes

Thinly sliced Yukon Gold potatoes are layered with fresh jalapeños and a garlicky cream cheese and sharp cheddar sauce, then baked under a golden cheddar and Parmesan topping. It has all the flavor of classic jalapeño poppers with very mild heat, and it works for a holiday table or a weeknight dinner.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 388kcal
Author: Kristen Wood

Ingredients

  • 2 pounds Yukon Gold potatoes thinly sliced, about ⅛ inch thick
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1½ cups milk of choice
  • 4 ounces cream cheese softened and cubed
  • 1½ cups freshly shredded sharp cheddar cheese divided
  • ¼ cup finely grated Parmesan cheese vegetarian/rennet-free if needed
  • 3 fresh jalapeños thinly sliced, divided
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 green onions thinly sliced, for garnish (optional)
US Customary - Metric

Instructions

  • Preheat the oven to 375°F. Lightly grease an 8-inch square or 2-quart baking dish.
  • Wash the potatoes and slice them into even, ⅛-inch-thick rounds using a mandoline or sharp knife.
  • Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, until fragrant. Pour in the milk and warm gently without boiling.
    A wooden spoon stirring a frothy yellow mixture for jalapeno popper scalloped potatoes in a grey pot.
  • Reduce the heat to low. Whisk in the cream cheese until smooth, then stir in 1 cup of the cheddar, the smoked paprika, salt, and black pepper. Stir until melted and creamy. Remove from the heat.
    Light-colored batter for jalapeno popper scalloped potatoes in a mixing bowl with a mound of red spice and black pepper on top.
  • Arrange one-third of the sliced potatoes in the prepared baking dish, overlapping slightly. Scatter one-third of the jalapeño slices over the potatoes and spoon over one-third of the cheese sauce. Repeat twice, finishing with the remaining sauce. Reserve a few jalapeño slices for the topping.
    A baking dish filled with jalapeño popper scalloped potatoes, featuring thinly sliced raw potatoes layered in a creamy orange sauce and topped with sliced jalapeños.
  • Cover the baking dish tightly with foil and bake for 45–55 minutes, or until the potatoes are nearly fork-tender.
    A round dish of jalapeno popper scalloped potatoes tightly covered with aluminum foil on a wooden surface.
  • Remove the foil and sprinkle the remaining ½ cup cheddar and the Parmesan evenly over the top. Arrange the reserved jalapeño slices over the cheese.
    Jalapeño popper scalloped potatoes in a baking dish.
  • Return to the oven, uncovered, and bake for another 15–20 minutes, until the potatoes are completely tender and the cheese is melted, bubbling, and golden brown.
    Jalapeño popper scalloped potatoes in a baking dish, topped with melted cheese, sliced jalapeños, and chopped green onions.
  • Allow the casserole to rest for 10–15 minutes before serving. Garnish with sliced green onions, if desired. Enjoy!
    Jalapeño popper scalloped potatoes on a textured glass plate next to a fork.

Video

Notes

 
  • Leave the skins on or peel if preferred
  • If vegetarian, use Parmesan made without animal rennet.
  • For more heat, leave the seeds and ribs in the jalapeños. For milder potatoes, remove them before slicing.
  • Store leftovers covered in the fridge for up to 4 days. Reheat covered in the oven until warmed through.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 32g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 538mg | Potassium: 802mg | Fiber: 4g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 31mg | Calcium: 368mg | Iron: 1mg
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