Slow Cooker Jalapeno Scalloped Potatoes

jalapeno scalloped potatoes
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These Slow Cooker Jalapeno Scalloped Potatoes are a delightful twist on a classic dish. Creamy, cheesy, and just the right amount of spicy, they are perfect for family dinners or gatherings. Plus, they’re super easy to make! Just put everything in the slow cooker and let it do the work for you.

Why Make This Recipe

Everyone loves scalloped potatoes, but adding jalapenos gives them an exciting kick! This dish is both comforting and flavorful. It’s also a great way to impress your guests without spending hours in the kitchen. Ideal for weekends or anytime you crave something extra special.

How to Make Jalapeno Scalloped Potatoes

Ingredients:

  • 2 pounds of potatoes, thinly sliced
  • 1 cup of heavy cream
  • 1 cup of milk
  • 1 cup of shredded cheddar cheese
  • 2-3 jalapenos, sliced (adjust to taste)
  • 1 onion, thinly sliced
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • 1/2 teaspoon of paprika

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Directions:

  1. Layer half of the sliced potatoes in the bottom of the slow cooker.
  2. In a bowl, mix heavy cream, milk, garlic, salt, pepper, and paprika. Pour half of this mixture over the potatoes.
  3. Add half of the onions and jalapenos, followed by half of the cheese.
  4. Repeat the layers with the remaining potatoes, cream mixture, onions, jalapenos, and cheese.
  5. Cook on low for 4-6 hours or until the potatoes are tender.
  6. Serve hot and enjoy your spicy twist on scalloped potatoes!

How to Serve Jalapeno Scalloped Potatoes

These potatoes are best served hot right out of the slow cooker. You can pair them with grilled meats or enjoy them as a hearty side dish. A sprinkle of fresh herbs on top can also enhance the flavor!

How to Store Jalapeno Scalloped Potatoes

If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. You can also freeze them for up to a month. Just make sure to let them cool completely before freezing.

Tips to Make Jalapeno Scalloped Potatoes

  • Use a mandoline slicer for perfectly even potato slices.
  • Adjust the heat by adding more or fewer jalapenos based on your preference.
  • For a richer flavor, feel free to mix different types of cheese.

Variation

For a different twist, try adding cooked bacon or ham to the layers for a smoky flavor. You can also include vegetables like spinach or bell peppers for added nutrition.

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jalapeno scalloped potatoes

Slow Cooker Jalapeno Scalloped Potatoes

  • Author: Alora chef
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Total Time: 4 hours 15 minutes – 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegetarian
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Description

These Slow Cooker Jalapeño Scalloped Potatoes are a creamy, cheesy, and slightly spicy twist on the classic dish. Perfect for family dinners or gatherings, they are easy to prepare and full of flavor.

Ingredients

Scale
  • 2 pounds of potatoes, thinly sliced
  • 1 cup of heavy cream
  • 1 cup of milk
  • 1 cup of shredded cheddar cheese
  • 2–3 jalapeños, sliced (adjust to taste)
  • 1 onion, thinly sliced
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • 1/2 teaspoon of paprika

Instructions

  1. Layer half of the sliced potatoes in the bottom of the slow cooker.
  2. In a bowl, mix heavy cream, milk, garlic, salt, pepper, and paprika. Pour half of this mixture over the potatoes.
  3. Add half of the onions and jalapeños, followed by half of the cheese.
  4. Repeat the layers with the remaining potatoes, cream mixture, onions, jalapeños, and cheese.
  5. Cook on low for 4-6 hours or until the potatoes are tender.
  6. Serve hot and enjoy your spicy twist on scalloped potatoes!

Notes

  • Use a mandoline slicer for even potato slices.
  • Adjust the heat by adding more or fewer jalapeños.
  • For a richer flavor, mix different types of cheese.
  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • Freeze for up to a month (cool completely first).

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 280mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 55mg

Keywords: slow cooker scalloped potatoes, jalapeño scalloped potatoes, cheesy potatoes, spicy side dish, easy slow cooker recipe

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FAQs

1. Can I use other types of cheese?
Yes, you can use any cheese you like! Gruyère or Monterey Jack would also work well.

2. Can I make this recipe ahead of time?
You can prepare the ingredients in advance and layer them in the slow cooker. Just cover and refrigerate until you’re ready to cook.

3. How do I know when the potatoes are done?
The potatoes are done when they are tender and easily pierced with a fork. Check them after about 4 hours of cooking on low.

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