Jalapeño Popper Potato Gratin Recipe 475

JALAPENO POPPER POTATOES

Steps:

• In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain on paper toweling and set aside.
• In a large pot of boiling water, cook the potatoes until fork tender, about 20 minutes. Drain.
• Preheat the oven to 350 degrees. Grease a 9x13 baking dish with nonstick cooking spray.
• In a large mixing bowl combine the potatoes, sour cream, and 1 cup shredded cheese. Season to taste with salt and pepper. Spoon this mixture into the prepared baking dish.
• Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.
• Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.

JALAPEñO POPPER POTATO GRATIN RECIPE - (4.7/5)

Steps:

• Cook the bacon, set aside on paper towels to drain and crumble when cool. Meanwhile, melt the butter in a pan over medium heat, cook until frothy, sprinkle in the flour and cook, stirring, until a light golden brown. Mix in the milk and simmer, stirring, until it starts to thicken before adding the cheese, cooking until melted and seasoning with salt and pepper to taste. Spread some of the cheese sauce in the bottom of an 8-inch square baking pan topped with layers of potatoes, cheese sauce, bacon and sliced jalapenos all finally topped with the cheddar cheese. Bake in a preheated 350°F oven until the potatoes are tender, the sides are bubbling and the cheese on top is a light golden brown, about 45 minutes. OPTIONS: Top with panko breadcrumbs for a crispy topping. Assemble the gratin the day before and just bake on the day of.

JALAPENO POPPER POTATO SALAD

Steps:

• Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
• Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
• Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
• Drain the bacon on a paper towel-lined plate, then chop.
• Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
• Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
• Top with the bacon and more scallions before serving.