Jalapeno Potatoes Recipe - Allrecipes.com
Jalapeno Potatoes Recipe
  • READY IN 55 mins

Jalapeno Potatoes

Recipe by  

"Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
  3. Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
  4. Bake until the potatoes are completely tender, about 30 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Feb 11, 2012

Good, but very, very spicy. Don't get me wrong - I love spicy food. Maybe my peppers were extra hot, since I used home grown jalapeno peppers (canned). I may make these again, but will cut back on the peppers.

 
Aug 22, 2012

I used red potatoes 'cuz that's what I had on hand. I didn't have 4oz jar of jalapenos. I had 2 fresh jalapenos, took out the seeds and chopped up. Tasted just like scalloped potatoes but more cheesy and spice. Thanks for sharing!

 
May 01, 2012

This is a great basic recipe and was very quick and easy because of first boiling the potatoes. I did not have fresh peppers so I substituted 1/8 tsp. cayenne powder and 1/8 tsp. red chili pepper flakes. My husband gave it the thumbs up and my three year old seemed pleased. Will certainly make again! Thank you for posting this recipe!

 
Nov 25, 2013

Made for Recipe Group. I left out the pimentos and layered the potatoes in a 13x9. I liked this much better the next day. The taste of the canned peppers gave it a weird taste, but much better after it sat and melded flavors. The guys loved it from the get go! Thanks for the recipe.

 
Oct 02, 2013

This recipe was great for the over abundance of jalapeños in my garden, at the moment. In fact, my family enjoyed these potatoes so much; I will freeze diced fresh jalapeños to make this in the winter months. I admit to using fresh jalapeños rather than canned. I also used white sharp cheddar because that is what I had on hand. Rather than layering all the potatoes then adding the sauce, I put a layer of potatoes in the dish, added cheese sauce, potatoes, cheese sauce, etc. I had 4 layers of potatoes and poured the remaining cheese sauce over the top. The potatoes were served with ‘Pittsburgh Ham Barbecues’ another AR recipe. My dad came to dinner tonight and he thought the meal was delicious. Potatoes will be a repeat in our house. Thanks LilSnoo for sharing your recipe – it is a keeper!

 
Nov 10, 2013

Made these for Recipe Group...Delicious! The cheese sauce came out so smooth and creamy, and the heat from the jalapenos gave these just enough of a spicy kick. Hubby really raved over these, but I already knew he was gonna love them, lol. These are a definite keeper~YUM! Thanks for sharing. :)

 
Dec 30, 2013

I made this in November for recipe group, with some changes, but wanted to make it as written before reviewing it since I thought it might matter in this instance. I liked the changes and would make it again with them. As written, my potatoes didn't have a good texture but it may have been a "bad" batch white potatoes. It was also too hot for me with the full can of jalapenos. Not too hot to handle but not pleasant and overpowered the other flavors. However, the first time I steamed (in microwave) red potatoes instead of white and used fresh jalapenos instead of the canned. They were excellent- not as hot (maybe the jalapenos were milder) and didn't have the canned taste. The added bonus of cooking the potatoes this way is using the same dish for all the cooking except the sauce.

 
Jul 24, 2013

I thought the recipe was really good, even though I left out the pimentos. It was a really nice change from every day potato recipes. I think the cheese base could be used many different ways too.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 856 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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