As the crisp autumn leaves blanket the ground outside, I find myself reminiscing about a cherished family tradition that has always brought warmth and joy into our home. It was on one such crisp day that I first introduced my family to my rendition of Monterey Jack and Jalapeño Scalloped Potato Slices. This dish is not just a recipe; it’s a celebration of comfort, spice, and the cozy moments we share around the dinner table.
A few years ago, during one of our family gatherings, my aunt brought her famous scalloped potatoes to the table. Her dish was always a crowd-pleaser, with its rich, creamy sauce and perfectly tender potatoes. However, I wanted to add my twist to this classic, something that would bring an extra layer of flavor and warmth. Inspired by my love for spicy foods and my desire to create a dish that would spark joy, I decided to incorporate Monterey Jack cheese and a hint of jalapeño.
The process was both exhilarating and nostalgic. As I peeled and sliced the potatoes, the scent of fresh butter and creamy cheese wafted through the kitchen, creating an inviting aroma that felt like a hug from the inside. The jalapeños added just the right amount of kick, making the dish vibrant and exciting, yet still comforting. I could already imagine the smiles around the table as the cheese melted and bubbled to perfection, creating a golden, crispy crust that would make everyone eagerly dig in.
When the dish finally came out of the oven, it was everything I had hoped for and more. The Monterey Jack cheese melted into a luscious, creamy sauce that clung to the tender potato slices, while the jalapeños provided a delightful burst of heat. Each bite was a harmonious blend of flavors and textures, a testament to how a little twist on a classic recipe can bring a fresh, exciting twist to family favorites.
Now, every time I prepare these Monterey Jack and Jalapeño Scalloped Potato Slices, I’m reminded of that special day with my family. It’s more than just a meal; it’s a way to share a piece of my culinary journey and my love for creating comforting, delicious food that brings people together. I hope this recipe finds its way into your home and heart, just as it has into mine.
Making Monterey Jack and Jalapeño Scalloped Potato Slices
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 4 ounces garlic and herb cream cheese
- 1 tablespoon chicken bouillon granules
- 1 teaspoon onion powder
- 1 pound shredded Monterey Jack cheese
- Salt and pepper, to taste
- 2 tablespoons chopped jalapeños
- 4 tablespoons all-purpose flour
- Chopped fresh chives for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the potatoes.
- Blanch the potato slices in salted boiling water for approximately 3 minutes. Drain and set aside.
- In a saucepan, melt the butter and sauté the chopped jalapeños for 1 minute.
- Add the flour to the saucepan and cook for another minute, stirring until smooth.
- Slowly whisk in the heavy cream and milk until the mixture is smooth and combined.
- Incorporate the garlic and herb cream cheese, whisking until the sauce is creamy and bubbly.
- Stir in the chicken bouillon granules and onion powder, then season with salt and pepper to taste. Remove from heat.
- Spray a deep casserole dish with nonstick cooking spray.
- Arrange half of the potato slices in the dish. Pour half of the prepared sauce over the potatoes.
- Sprinkle half of the shredded cheese over the sauce.
- Layer the remaining potato slices, sauce, and cheese on top, repeating the layers.
- Bake uncovered for 35-40 minutes, until the potatoes are tender and the cheese is bubbly and golden.
- Let the dish rest for 20 minutes before serving. Garnish with chopped fresh chives.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Cooking Tips
For a richer flavor, consider using a combination of cheeses, such as cheddar or Gruyère. If you prefer a spicier kick, add more chopped jalapeños or a dash of hot sauce to the sauce mixture.
Serving Suggestions
Serve these scalloped potatoes as a comforting side dish with roasted meats or grilled vegetables. They pair wonderfully with a fresh green salad or steamed broccoli.
Ingredient Substitutions
Use half-and-half instead of heavy cream for a lighter version. Greek yogurt can be used instead of cream cheese for a tangier flavor. For a vegetarian option, replace chicken bouillon granules with vegetable bouillon.
Seasonal Variations
In the fall, add roasted butternut squash or pumpkin to the potato layers for a seasonal twist. During the summer, mix in some fresh herbs like rosemary or thyme for a lighter flavor.
Allergen Information
This recipe contains dairy and may not be suitable for those with lactose intolerance or dairy allergies. Use dairy-free alternatives such as almond milk and vegan cheese if needed.
FAQ:
How can I make this recipe spicier?
Add more chopped jalapeños or include a dash of hot sauce to the sauce mixture for extra heat.
Can I use a different type of cheese?
Yes, you can substitute Monterey Jack with cheddar, Gruyère, or a blend of your favorite cheeses.
Can I prepare this dish ahead of time?
Yes, you can assemble the scalloped potatoes a day in advance and refrigerate them until ready to bake. Allow extra baking time if baking from cold.
How do I know when the potatoes are fully cooked?
The potatoes are done when they are tender and easily pierced with a fork. The cheese should be bubbly and slightly golden.
Can I freeze this dish?
Yes, you can freeze the scalloped potatoes. Allow the dish to cool completely before transferring it to a freezer-safe container. Reheat from frozen, adding additional baking time as needed.
What should I serve with scalloped potatoes?
Scalloped potatoes are great with roasted meats, grilled vegetables, or a fresh green salad. They also pair well with a side of steamed broccoli.
Monterey Jack and Jalapeño Scalloped Potato Slices
Ingredients
- 2 pounds of Russet or Yukon Gold potatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 4 ounces garlic and herb cream cheese
- 1 tablespoon chicken bouillon granules
- 1 teaspoon onion powder
- 1 pound shredded Monterey Jack cheese
- Salt and pepper to taste
- 2 tablespoons chopped jalapeños
- 4 tablespoons all-purpose flour
- Chopped fresh chives
Instructions
- Preheat your oven to 375°F.
- Peel and slice the potatoes thinly.
- Blanch the slices in salted boiling water for about 3 minutes, then drain and set aside.
- In a saucepan, melt the butter and add the chopped jalapeños, sautéing for 1 minute.
- Stir in the flour and cook for another minute until the mixture is smooth.
- Gradually whisk in the heavy cream and milk until fully combined.
- Add the garlic and herb cream cheese and continue whisking until the sauce is creamy and bubbly.
- Mix in the chicken bouillon granules and onion powder, then season with salt and pepper to taste.
- Remove the saucepan from heat.
- Spray a deep casserole dish with nonstick cooking spray.
- Layer half of the potato slices in the bottom of the dish.
- Pour half of the sauce evenly over the potatoes.
- Sprinkle half of the shredded cheese on top.
- Repeat the layering with the remaining potatoes, sauce, and cheese.
- Bake uncovered for 35-40 minutes, or until the potatoes are tender and the cheese is bubbly.
- Allow the dish to rest for 20 minutes before serving.
- Garnish with freshly chopped chives.
- Enjoy your delicious scalloped potatoes!
