That’s what my husband said between mouthfuls of eating this. I have to agree. These are some killer scalloped potatoes. They don’t have a lot of heat, but they have a deep jalapeno flavor that is just so tasty. We devoured these. Devoured my friends. Prep Time: 10 to 20 minutesBake Time: 90 minutesYield: Serves 8 Ingredients 6 pounds russet potatoes, peeled2 cups heavy cream4 cloves garlic, crushed1 cup freshly grated parmesan cheese2 jalapenos, minced1 tsp chili powder1 tsp salt1/2 tsp black pepper2 cups shredded sharp cheddar cheese Instructions
- Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
- Slice your potatoes into thin slices (1/8 inch is awesome). The easiest way to do this is with a food processor. A mandolin comes in second place for ease, a cheese grater third, and a knife in very last place.
- Place your potato slices in a medium-sized mixing bowl. Pour in the cream and stir in the crushed garlic, parmesan cheese, jalapeno, chili powder, salt, and pepper. Stir together until everything is coated.
- Spread the potato slices into rough layers in the prepared 9×13 pan.
- Cover the pan with aluminum foil and cook for 1 hour in the preheated oven.
- Remove the aluminum foil and top with the shredded cheddar cheese. Return to the oven and bake for an additional 30 minutes. Δ Δ
