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Troy's Favorite Southwestern Scalloped Potatoes

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I Love Troy

"Scalloped potatoes with a spicy twist. Jalapenos, cumin, and chili powder make this dish unique."
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Ingredients

1 h 46 m servings 303 cals
Original recipe yields 8 servings

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Directions

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  3. Layer potatoes in the prepared casserole dish.
  4. Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
  5. Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
  6. Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

Footnotes

  • Cook's Note:
  • Substitute margarine for the butter if desired.

Nutrition Facts


Per Serving: 303 calories; 17.6 g fat; 24.8 g carbohydrates; 12.5 g protein; 51 mg cholesterol; 963 mg sodium. Full nutrition

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