Difficulty: Medium
Cooking Time: 40 minutes
Preparation Time: 15 minutes
Total Time: 55 minutes
Servings: 7
Calories: 320 calories
Ingredients Required:
2 pounds of Russet or Yukon Gold potatoes
1 cup heavy cream
4 tablespoons unsalted butter
1 cup whole milk
4 ounces garlic and herb cream cheese
1 tablespoon chicken bouillon granules
1 teaspoon onion powder
1 pound shredded Monterey Jack cheese
Salt and pepper to taste
2 tablespoons chopped jalapeños
4 tablespoons all-purpose flour
Chopped fresh chives
Directions:
Preheat your oven to 375°F.
Peel and slice the potatoes thinly.
Blanch the slices in salted boiling water for about 3 minutes, then drain and set aside.
In a saucepan, melt the butter and add the chopped jalapeños, sautéing for 1 minute.
Stir in the flour and cook for another minute until the mixture is smooth.
Gradually whisk in the heavy cream and milk until fully combined.
Add the garlic and herb cream cheese and continue whisking until the sauce is creamy and bubbly.
Mix in the chicken bouillon granules and onion powder, then season with salt and pepper to taste.
Remove the saucepan from heat.
Spray a deep casserole dish with nonstick cooking spray.
Layer half of the potato slices in the bottom of the dish.
Pour half of the sauce evenly over the potatoes.
Sprinkle half of the shredded cheese on top.
Repeat the layering with the remaining potatoes, sauce, and cheese.
Bake uncovered for 35-40 minutes, or until the potatoes are tender and the cheese is bubbly.
Allow the dish to rest for 20 minutes before serving.
Garnish with freshly chopped chives.
Enjoy your delicious scalloped potatoes!