Jalapeno Potatoes

Jalapeno Potatoes

Made  times
LilSnoo 179

"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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55 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

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 c...

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 peppe...

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 a...

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, bu...

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...

Used a fresh garlic and jalapeño. And substitute a small fresh onion for the pimentos.

These were delicious!!I doubled the sharp cheddar & added crumbled bacon but other then that followed the recipe.Bacon makes everything better :D

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 ...

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