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!
Ingredients
- 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
Instructions
- Preheat your oven to 350 degrees.
- Lightly butter a 9 x 13 baking dish and set aside.
- In a medium sauce pan, saute your onion into the butter over medium heat until softened.
- Add the flour and stir to incorporate well.
- Slowly add the milk and cream, whisk together.
- Season with the salt and pepper.
- Continue stirring until the mixture it bubbly and thickened.
- Remove from the heat and add 1 1/4 cups of the Pepper Jack Cheese.
- Stir until you have a nice creamy sauce.
- Evenly layer half of the sliced potatoes in the baking dish.
- Pour half of the sauce onto the potatoes and spread evenly with the back of a spoon.
- Evenly layer the remaining potatoes on top of the sauce and cover with the remaining sauce evenly.
- Sprinkle with remaining 1 cup of Pepper Jack Cheese.
- Bake uncovered for 45 -55 minutes or until a fork easily pierces the potato slices.
- Cooking time will depend on the thickness of the potato slices.
- Remove from the oven and it cool for about 10 minutes before serving.
- Enjoy!
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Hello,
I was wondering if you think these would still be good if assembled a few hours ahead of time and then refrigerated until ready to cook them? If so, do you think there are any adjustments I’d need to make?
Thank you!
Hi Courtney!
I think you could probably assemble this ahead of time and have it turn out just fine the way it is. Since you will be refrigerating it, I would just extend the cooking time a bit because it will be colder than usual. Let me know how it turns out! We just love these potatoes at our house! Happy Holidays 🙂
Have you ever tried mixing these up and putting them in a crockpot to cook?
Hi Jodi! I haven’t tried this recipe in the slow cooker, but I think you could prepare them similar to how I made these other potatoes. It may work out if you needed to do it that way… Slow Cooker Au Gratin Potatoes
Just making it tonight for dinner, hope it’s great!!!
I hope you like them too Pamela! Let me know! 🙂
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!
I’m so glad you liked this Teresa! I know I couldn’t stop eating it! 🙂 Definitely one of my diet downfalls!
I love pepper jack cheese…the spicier, the better! Can’t wait to try this recipe.
Thanks Allison! I hope you like it!
Love pepper jack. Just put it in my cottage cheese and ham breakfast muffins instead of cheddar to mix things up a bit.
That sounds delicious Donna! What a great idea:)
Shannon, I am right there with ya being a huge pepper jack fan. I put it on everything … my eggs, etc. Loving how you made this potato dish! Pinning.
Gloria @ Simply Gloria recently posted…Show Stopper Saturday, Featuring Girl Scout Cookies Recipes
Thanks Gloria! I should start putting it on my eggs too- Yum!
I love scalloped potatoes and I love pepperjack cheese. This has to be a match made in heaven. Can’t wait to try them.
Cindy Harris recently posted…Coffee Cake Muffins
Thanks Cindy! I hope you love them as much as I do!
I love scalloped potatoes, and yours look so warm and comforting! 🙂
Sarah@WholeAndHeavenlyOven recently posted…Banana Chocolate Chip Streusel Coffee Cake
Thanks Sarah! These definitely feel like comfort food!