|Jodies Kitchen Jalapeno Bacon Scalloped Potatoes|
Yummy Jalapeno and bacon, what a great combo.
There is no big trick to this one, just takes a little time slicing the potatoes into thin coin shapes. I did use my mandolin for this to help speed up the process on the thinnest slice available. It's all up to you if you want to leave the skins on, but I like to take mine off. If your potatoes are a little thicker than mine then it may require just a little more baking time.
The star of this dish to me is the jalapeno though not to spicy. You can leave seeds in if you want or add more for more spice. The recipe as written, to me is not over spicy and you do still get the nice bacon flavor as well.
I have provided a few pictures along the coking process for you. Full recipe is at the bottom of page.
Sautee the jalapeno in butter for one minute
Make sure you cook your sauce until it's thick
Layering should start with potatoes then bacon and then top with sauce. Continuing until you end with a sauce layer.
Lets scoop some of this yummy bubbling goodness up to see what's inside
Jodies Kitchen Jalapeno Bacon Scalloped Potatoes
4 medium sized potatoes sliced very thin into coin shapes
8 slices bacon fried crisp and crumbled
1 jalapeno diced fine
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
1 cup Colby jack cheese shredded
1/4 teaspoon black pepper
1 & 1/2 teaspoon salt
In a large skillet sauté jalapeno in butter one minute. Add flour and mix cooking for one minute. Whisk in milk, and cook until thick. Remove from heat and add half of cheese, pepper and salt combining well. Grease a 9x9 baking dish and cover bottom with first layer of potatoes, then bacon then sauce. Continue layering until sauce is your last layer.(I did two layers) Bake covered with foil in a 350F oven for about 45 minutes then remove foil and turn oven up to 425F top with remainder of cheese and addition diced jalapeno if you like. Return to oven and continue baking until bubbling and cheese has melted light golden brown.