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