Slow Cooker Jalapeno Scalloped Potatoes
A spicy twist on the classic dish, and it's even made in the slow cooker! Jalapeno Scalloped Potatoes aren't your momma's potatoes.
Servings: 8 Servings
- 6 pounds russet potatoes peeled
- 1-2 jalapenos minced
- 1 cup shredded Parmesan cheese
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic crushed
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
Slice the potatoes into thin slices. Place them in a large mixing bowl and toss together with jalapenos, Parmesan cheese, chili powder, salt, pepper, garlic, and heavy cream.
Pour potatoes into a slow cooker. Cover with lid and cook on high 3-4 hours, or low for 7-8 hours.
During the last hour of cooking, sprinkle cheddar cheese over potatoes. Cover and continue cooking for the remaining hour.
Calories: 701kcal | Carbohydrates: 76g | Protein: 27g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 117mg | Sodium: 850mg | Potassium: 1679mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1295IU | Vitamin C: 22.3mg | Calcium: 526mg | Iron: 4.7mg