Jalapeño Scalloped Potatoes Recipe 55

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FLEMMING'S STEAKHOUSE SCALLOPED POTATOES



Flemming's Steakhouse Scalloped Potatoes image

Flemmings Steakhouse and Wine Bar is noted for it's perfectly cooked prime beef. I would go there just for the potatoes and wine selection. If you like hot you can add more jalapeno.

Provided by Lorac

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons kosher salt, flakes
2 teaspoons finely ground white pepper
1 small jalapeno, seeds removed and minced
3 ounces leeks, chopped (white part only)
3 cups grated good quality cheddar cheese
4 lbs russet potatoes, peeled and sliced 1/4 inch thick

Steps:

  • Preheat oven to 350°F.
  • Spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray.
  • Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
  • Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
  • Add potatoes and mix.
  • Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
  • Remove foil and bake 15 minutes or until browned and potatoes are tender.

Nutrition Facts : Calories 730.2, Fat 45.7, SaturatedFat 28.6, Cholesterol 155.8, Sodium 992.4, Carbohydrate 59.7, Fiber 7.2, Sugar 3.4, Protein 22.9

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

JALAPEñO SCALLOPED POTATOES RECIPE - (5/5)



Jalapeño Scalloped Potatoes Recipe - (5/5) image

Provided by John W

Number Of Ingredients 9

6 fresh jalapeños, sliced in half horizontally, remove seeds then dice
1 1/2 cup half n half
3 medium baking potatoes, sliced 1/8-inch thick
Sea salt
20 ounces Monterrey Jack cheese, grated
1/4 cup pecorino or Parmesan cheese, grated
Slurry
3 Tbl flour
1/2 cup water

Steps:

  • Soak diced jalapeños in 1 1/2 cups of half n half for 1 to 2 hours. Heat the 1 1/2 cup of jalapeño cream in sauce pan, thicken with slurry. Over Med heat until it bubbles, reduce heat to low and Mix in 4 ounces of the cheese and 1/4 cup Parmesan. Optional ( add 2 teaspoons dried jalapeño flakes for added heat ) In a 2-quart baking dish layer as follows: sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Bake at 350°F for 1 hour covered Add remaining cheese bake for another 30 minutes uncovered

JALAPENO SCALLOPED POTATOES



Jalapeno Scalloped Potatoes image

My fiance's deceased mom used to make these for his family on Christmas Eve dinner. Unfortunately, we never got to meet, but I was determined to find the recipe to recreate for him. This is from http://www.recipelink.com/msgid/091902, Beth in Texas '98.

Provided by juarez

Categories     Low Cholesterol

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 medium potatoes, pared and thinly sliced
1 medium onion, chopped
1 cup cheddar cheese, grated
1 (10 ounce) can cheddar cheese soup
1 1/2 cups milk
1 -2 tablespoon jalapeno pepper
salt, to taste
pepper, to taste

Steps:

  • Alternate layers of potatoes, onion, and cheese in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Bake covered for 1 1/2 to 2 hours at 350 degrees or until done.
  • Note: I sometimes add canned chopped green chilies in addition to, or instead of the jalapeno peppers.

Nutrition Facts : Calories 398.8, Fat 12.6, SaturatedFat 7.9, Cholesterol 39.2, Sodium 517.6, Carbohydrate 58.5, Fiber 6.9, Sugar 3.4, Protein 14.6

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