Cheesy Slow Cooker Jalapeño Scalloped Potatoes

Slow Cooker Jalapeño Scalloped Potatoes

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Introduction

Slow Cooker Jalapeño Scalloped Potatoes are a delicious and creamy side dish that bring a little kick to your table. They are perfect for gatherings, family dinners, or even a quiet night in. This dish combines the creaminess of scalloped potatoes with a spicy twist from jalapeños, making it a unique addition to your mealtime lineup.

Why Make This Recipe

Making Slow Cooker Jalapeño Scalloped Potatoes is a great choice for several reasons. First, it is incredibly easy to prepare. You can set everything up, turn on your slow cooker, and let it do the work while you focus on other tasks. Second, the slow cooking process makes the potatoes tender and infuses them with wonderful flavors. Finally, the combination of creamy cheese and spicy jalapeños creates a dish that is sure to impress your family and friends.

How to Make Slow Cooker Jalapeño Scalloped Potatoes

Ingredients:

• 6 pounds russet potatoes (peeled)
• 1-2 medium jalapeños (minced)
• 2 cups heavy cream
• 1 cup shredded Parmesan cheese
• 4 cloves minced garlic
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Directions:

1. Peel and Slice Potatoes: Use a vegetable peeler to peel the potatoes. After peeling and rinsing, use a sharp knife or a mandoline slicer to cut the potatoes into thin, even slices, about 1/8 inch thick. This will ensure the potatoes cook evenly in the slow cooker.

2. Combine Ingredients: In a large mixing bowl, combine the sliced potatoes with minced jalapeños, heavy cream, Parmesan cheese, minced garlic, chili powder, salt, and black pepper. Toss until the potatoes are evenly coated.

3. Cook in Slow Cooker: Transfer the potato mixture to a 4 to 6-quart slow cooker. Cover with the lid and cook on high for 3-4 hours or on low for 7-8 hours, until the potatoes are tender when pierced with a fork.

4. Add Cheese: In the last hour of cooking, sprinkle the cheddar cheese over the potatoes. Cover and continue cooking for the remaining hour until the cheese is melted and bubbly.

How to Serve Slow Cooker Jalapeño Scalloped Potatoes

Serve these scalloped potatoes hot as a rich side dish. Pair them with grilled meats, roasted chicken, or even alongside a fresh salad. This dish can also be the star of your vegetarian meal.

How to Store Slow Cooker Jalapeño Scalloped Potatoes

Store any leftovers in an airtight container in the refrigerator. They will last for about 3-5 days. You can reheat them in the microwave or in the oven until warmed through.

Tips to Make Slow Cooker Jalapeño Scalloped Potatoes

• Make sure to slice the potatoes evenly for consistent cooking.
• Adjust the amount of jalapeños based on your spice preference.
• Do not skip the last step of adding cheese; it makes a big difference in flavor!

Variation

For a different flavor, you can add some cooked crumbled bacon or sausage to the potato mixture. Also, consider using different types of cheese, like gouda or mozzarella, for a unique taste.

FAQs

1. Can I make this dish ahead of time?
   Yes, you can prepare the ingredients the night before, store them in the fridge, and then cook them the next day in the slow cooker.

2. Can I freeze Slow Cooker Jalapeño Scalloped Potatoes?
   While it’s best enjoyed fresh, you can freeze the leftovers. Just make sure to let them cool completely before transferring to an airtight container.

3. How can I make this recipe healthier?
   You can use lower-fat versions of cream and cheese or substitute some of the heavy cream with chicken or vegetable broth for a lighter take.

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Enjoy your delicious Slow Cooker Jalapeño Scalloped Potatoes! They are sure to become a favorite in your household.