Creamy Spicy Scalloped Potatoes

My mother's recipe that brings back many childhood memories. I took the liberty of adding a "sweet little kick" to this all time favorite. The perfect side dish for any meal.


  • 2 Tablespoons, butter, sliced
  • 1/4 + cup of chopped Campbell's Candied Jalapeños
  • 1 small onion, diced
  • 2 1/2 cups Half and Half
  • 1/2 cup flour
  • 1 Teaspoon Salt
  • 1 Teaspoons Black Pepper
  • 2 Cups Shredded, Sharp Cheese
  • 1 Cup Shredded, Colby Cheese
  • 2 Teaspoons Galic Powder
  • 6 large Russet Potatoes, thinly sliced
  • 1/4 cup of chopped chives


Preheat oven to 350 degrees. Butter an 8 X 8 baking dish. Start off by layering 1/2 of the sliced potates, onions, candied jalapeños, 1/2 teaspoon of salt and pepper, 1/2 teaspoon of garlic powder and 1/4 cup of flour, 1/2 cup Sharp Cheddar cheese and 1/2 cup of Colby cheese and 1/2 of butter slices. Add another layer of potatoes and repeat the above steps. In a pan heat the half and half to a slow simmer and pour over the potato mixture and top with the rest of the cheddar cheese and chives. Bake for 1-1/2 hours. Allow the dish to set up while cooling slightly before serving. 

Posted on April 28, 2016 .