Pepper Jack Scalloped Potatoes

Pepper Jack Scalloped Potatoes

Do you love Pepper Jack Cheese?  Well I do!  Pepper Jack Cheese is one of those foods that I will break my diet for.  I know Spring is just around the corner and I have been really good about watching what I eat, but this cheese- it gets me every single time!  That’s okay though.  I will spend a little more time on the treadmill to make up for it because it’s definitely worth it!  I love the creamy, hot flavor and I simply can’t seem resist any dish that it’s in.

Last week I bought a ham at the grocery store and of course what goes better with ham than scalloped potatoes?!  I am a huge fan of good old fashioned homemade scalloped potatoes, but I wanted to turn up the heat a bit with this recipe.  These Pepper Jack Scalloped Potatoes will have your family begging for more.  That spicy, wonderful hot pepper flavor is blended with milk and cream to give you a delicious side dish that will leave you without any leftovers.  These creamy potatoes pair perfectly with ham or meatloaf and will bring a new flavor to your traditional Easter menu.  I actually ate a good portion of these while photographing them and skipped my dinner last night because of it!  I guess you could even add a salad and call it a meal if you wanted to!  If you love Pepper Jack, trust me- you cannot live without this fantastic side!

Pepper Jack Scalloped Potatoes


  • 6 large russet potatoes, peeled rinsed, dried and then sliced thin (1/4 inch or thinner, you may use your food processor)
  • 1/4 cup unsalted butter
  • 1 small onion, chopped fine
  • 1/4 cup all purpose flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/4 cups 2 % milk
  • 1 1/4 cups half & half
  • 2 1/4 cups Pepper Jack Cheese, freshly grated


  1. Preheat your oven to 350 degrees.
  2. Lightly butter a 9 x 13 baking dish and set aside.
  3. In a medium sauce pan, saute your onion into the butter over medium heat until softened.
  4. Add the flour and stir to incorporate well.
  5. Slowly add the milk and cream, whisk together.
  6. Season with the salt and pepper.
  7. Continue stirring until the mixture it bubbly and thickened.
  8. Remove from the heat and add 1 1/4 cups of the Pepper Jack Cheese.
  9. Stir until you have a nice creamy sauce.
  10. Evenly layer half of the sliced potatoes in the baking dish.
  11. Pour half of the sauce onto the potatoes and spread evenly with the back of a spoon.
  12. Evenly layer the remaining potatoes on top of the sauce and cover with the remaining sauce evenly.
  13. Sprinkle with remaining 1 cup of Pepper Jack Cheese.
  14. Bake uncovered for 45 -55 minutes or until a fork easily pierces the potato slices.
  15. Cooking time will depend on the thickness of the potato slices.
  16. Remove from the oven and it cool for about 10 minutes before serving.
  17. Enjoy!

You May Also Enjoy:

Pepper Jack Macaroni & Cheese

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  1. Teresa says

    O.M.Gosh….just made this tonight, and it was wonderful. My oven took longer for it to bake to completion, but wowser….simply delicious. :o) Such a great comfort food…..even here in the warm desert!

    Thank you once again Shannon!

  2. Donna says

    Love pepper jack. Just put it in my cottage cheese and ham breakfast muffins instead of cheddar to mix things up a bit.


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