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Jalapeno Potatoes

Rated as 4.42 out of 5 Stars
527

"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

55 m servings 250
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 250 calories; 8.2 34.2 10.5 26 856 Full nutrition

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Reviews

Read all reviews 22
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I sliced these potatoes with a mandolin before boiling to make things easier on myself. The flavor was decent, the cook time a little longer than stated.

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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...

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

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...

It was good, don't get me wrong but it was hotter than the depths of hell it might've been my jalapeños but I recommend not using that much jalapeños

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