Jalapeño Scalloped Potatoes

Your taste buds won’t know where to turn when you bring the bright spiciness of jalapeño peppers to the creamy heartiness of this scalloped potatoes recipe. Chili powder delivers additional heat with a touch of rustic earthiness, too. It’s an exceptional side with chicken, turkey, ham, or steak. But it’s so tasty, you may be tempted to eat it on its own!

Jalapeño scalloped potatoes, tasty with all sorts of meats and BBQ

Want it hotter? Try using green serrano peppers (roughly twice as hot as jalapeños.) Serranos have a comparable bright, grassy bite that works well with the creamy earthiness here.

See it being made:

Like this recipe? You’ll love these too:

50 Easy Jalapeño Recipes ebook cover

50 Easy Jalapeño Recipes

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Want more ways to use your jalapeños? These 50 tasty recipes all star this popular chili. All easy to make and many quick too! From appetizers to desserts. PDF AND EPUB provided. Kindle ready.

Jalapeno Scalloped Potatoes

Jalapeño Scalloped Potatoes

Earthy and creamy, a delicious and versatile side
4.34 from 9 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side
Servings 8 servings
Calories 582 kcal


  • 10 russet potatoes approx. 5 to 6 lbs, peeled and sliced (1/8″)
  • 2 jalapeño peppers diced
  • 4 cloves garlic diced
  • 2 scallions minced
  • 2 cups heavy cream
  • 2 cups cheddar cheese shredded
  • 1 cup parmesan cheese grated
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Preheat oven to 375 degrees Fahrenheit.
  • Lightly oil a 9×13 baking pan or cast iron skillet.
  • Transfer the sliced potatoes to a large glass bowl, then add the heavy cream, jalapeño peppers, garlic, parmesan cheese, salt, pepper, and chili powder. Stir to coat.
  • Spread the potato mix across your skillet or pan in layers.
  • Cover the skillet or pan with foil and bake the potatoes for 1 hour.
  • Remove the foil, and sprinkle the cheddar cheese on top of the potatoes. Then bake uncovered for 30 minutes or until the cheese turns a golden brown.
  • Remove from oven and let the dish cool for 5 minutes. Serve.


Calories: 582kcalCarbohydrates: 52gProtein: 19gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 710mgPotassium: 1231mgFiber: 4gSugar: 4gVitamin A: 1401IUVitamin C: 21mgCalcium: 429mgIron: 3mg
Keyword Jalapeno Pepper, Serrano Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on June 16, 2024 to include new content.
4.34 from 9 votes (9 ratings without comment)
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