These aren’t your momma’s scalloped potatoes! If you’re a fan of scalloped potatoes and enjoy a little heat, these are going to be your new favorite! We’ve taken the classic creamy side dish and added a spicy twist with fresh minced jalapeños. The jalapenos don’t just give it a kick, they also add a whole bunch of flavor. We’ve even added cheese to keep things extra indulgent and flavorful.
We have a baked version of these jalapeno potatoes as well as a recipe for regular scalloped potatoes made in the slow cooker.
Why Our Recipe
- A spicy twist on scalloped potatoes that’s creamy and full of flavor.
- Using a slow cooker is convenient and frees up your oven for other recipes.
- What’s a little jalapeno without cheese? We include both parmesan and cheddar.
Using the slow cooker makes this recipe incredibly convenient. I love making scalloped potatoes in the slow cooker because not only does it free up oven space for other good stuff, it also takes all the worry out of how long it’s going to take for the potatoes to cook through. Set it and forget it and come back to a delicious side dish.
Ingredient Notes
- Russet Potatoes: Russets are ideal for scalloped potatoes. Make sure to slice them evenly for the best results.
- Jalapeños: Adjust the amount depending on your heat preference. If you want add an extra jalapeño or use serranos.
- Heavy Cream: You can substitute with half-and-half, but the sauce won’t be as thick or indulgent.
- Shredded Parmesan Cheese: Use freshly shredded Parmesan for the best flavor and melting quality.
- Minced Garlic: Fresh garlic is best. Measure it with your heart.
- Chili Powder: Definitely not a traditional ingredient in scalloped potatoes, but it adds a little flavor that goes well with the heat of the jalapeno.
- Shredded Cheddar Cheese: We like the flavor of sharp cheddar to go with jalapeno, but you could use any other melting cheese like Monterey jack, pepper jack, or even mozzarella cheese.
Choosing the Right Potatoes
For the best results, russet potatoes are your go-to choice for this recipe. Their high starch content helps create that perfectly creamy texture that scalloped potatoes are known for. Russets also break down just enough during cooking to blend with the sauce. If you prefer a firmer texture or a slightly buttery flavor, Yukon Gold potatoes are a great alternative. Just be aware that they won’t get quite as soft, but they’ll hold their shape well.
Adjusting the Spice Level
The spice in this dish comes from fresh minced jalapeños, and it’s easy to adjust based on your personal preference. If you want to tone down the heat, remove the seeds and inner membranes from the jalapeños before mincing them. For those who love a little extra kick, leave the seeds in or even add an extra jalapeño. If you’re looking for a milder flavor altogether, swap out the jalapeños for poblano peppers, which have a more subtle heat. For an extra spicy version, try adding a pinch of cayenne pepper or using serrano peppers.
Tips for Big Meals
This Slow Cooker Jalapeño Scalloped Potatoes recipe is a fantastic option for large meals like Sunday dinners or holiday feasts such as Thanksgiving, Christmas, or Easter. Here are a few tips to make it even more convenient:
Hold for Serving: Once the potatoes are done, you can switch the slow cooker to the “warm” setting to keep them hot until ready to serve. This makes it ideal for buffet-style meals or family gatherings where dishes need to stay warm over a longer period.
Prep Ahead: You can peel and slice the potatoes a day in advance. Just store the slices in a bowl of water in the refrigerator to prevent them from browning. You can also prepare the entire potato mixture the night before and store it in the fridge. When you’re ready to cook, just transfer everything to the slow cooker.
Slow Cooker Flexibility: The slow cooker frees up valuable oven space, which is a game changer during holiday meals. You can start it in the morning and let it cook while you focus on other dishes. Cooking on low for 7–8 hours allows for a more relaxed timeline, while the high setting (3–4 hours) works if you’re pressed for time.
Easy to Scale: Hosting a crowd? This recipe can easily be doubled or tripled. Just make sure your slow cooker is large enough to accommodate the extra volume, or use multiple slow cookers if needed.
Storage & Reheating Instructions
Refrigerate any leftovers in an airtight container for up to 3 days.
To freeze, portion the scalloped potatoes into individual servings and freeze them on a baking sheet. Once frozen, transfer the portions to a resealable freezer bag or airtight container. Store frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat in the microwave in 30-second increments on high, stirring in between to ensure even heating.
Everyone asks me to “bring your crack potatoes.” I have a confession to make. They were not my idea or recipe. They belong to the best of the best, ‘the stay at home chef.’ But she shares all the goods so people think I am actually a great cook. Thank you for making me look like a rockstar in the kitchen. And this dish is chef’s kiss!!
Made these on New Year’s Day and they were a hit! Very yummy and so easy to prepare. Leftovers were also great!
I was trying to find out were in the instructions to cook it in the oven and for how long. Didn’t seem to find it post here or on your YouTube channel.
350 degrees for 60-90 minutes (depending on how thin or thick your potato slices are).
I really love this recipe. The food is very delicious
I'll definitely be giving these a try sometime! They look and sound super delicious!
my husband would love these! Jalapenos are the best flavoring! YUM!
I never thought about making scalloped potatoes in the slow cooker…clearly I need to start! I just got a new slow cooker too…my old one bit the dust recently. I'm going to have to give it a try!