Jalapeño Cheddar Scalloped Potatoes

I've made scalloped potatoes before, but always made the mistake of taking them out too soon and the potatoes were still undercooked. This time I made sure they cooked through and this recipe came out amazing!! It was super easy too, took only about 15 minutes to prepare. 

INGREDIENTS:

• 3-4 medium potatoes (peeled if thick skinned)
• 2 Tablespoons unsalted butter
• 1 small chopped onion
• 1/2 jalapeño pepper chopped
• 3 Tablespoons all-purpose flour
• 2 cups milk 
• 1 teaspoon mustard
• Pinch cayenne pepper
• paprika
• 1 teaspoon salt
• 1 cup cheddar cheese
• green onion for topping at end

Preheat oven to 350 degrees F. Cut potatoes into 1/4-inch thick slices and set aside. I put mine through my food processor and it took like a minute.

In a medium saucepan over medium heat, melt butter. Add onion and jalapeño and cook for 5 minutes, stirring occasionally. Whisk in flour and cook for 1 minute. Whisk in milk,  mustard, cayenne pepper and salt. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer for 3 minutes or until thickened, stirring frequently.

Arrange half of potato slices in a lightly greased 9-inch square glass baking dish or i used a round pie dish. Spread half of milk mixture over potatoes and top with 1/2 of the cheese. Repeat layering with remaining potatoes, milk mixture and cheese. Sprinkle a little salt and paprika on the top.

Bake for about 1 hour, until the potatoes are tender and the cheese is brown hot and bubbly. Garnish with some chopped green onion.

Credits: cheesy scalloped potatoes