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PA#PhillyPartner Jalapeño Popper Scalloped Potatoes💛
These scalloped potatoes are one of the best things I’ve ever made! Thanks to @phillycreamchs this recipe is extra creamy and just absolute perfection✨ Put this on your menu for Easter Brunch!🐣 #ReallyPhillyGood
•roughly 3 pounds of gold potatoes
•10 pieces of bacon
•1-2 shallots
•3 jalapeños plus another for topping
•4 cloves garlic
•1 tsp onion powder
•1 tsp garlic powder
•2 tsp smoked paprika
•3/4 to 1 tsp salt
•1 tsp pepper
•2 tbsp flour
•4 cups half and half (32 oz container)
•6 oz Philadelphia cream cheese (3/4 of the block)
•16 oz block of mild cheddar
•chives for topping
Preheat oven to 350°F
Start by slicing your potatoes as thin as you can and set them aside in cold water while you make the sauce. This prevents them from browning.
Cut your bacon and cook it over medium heat in a large pan until crispy. Set aside. Keep about 2 tbsp of bacon grease left in the pan. Cut your shallots, jalapeños, and garlic. Shred your block of cheese and set to the side.
Cook your shallots and jalapeños in the leftover bacon grease over medium heat. After 5 minutes, add the garlic and seasonings. After another couple minutes, add the flour. Stir and let that cook together for another minute.
Turn the heat down to medium low before adding in your half and half. Pour in a cup at a time, stirring in between and letting it come to a simmer to thicken.
Once you’ve added all the half and half, stir in the cream cheese. Once that has melted, turn the heat to low and add in a total of 1.5 cups of shredded cheese, adding in 1/2 cup at a time, letting it melt in between.
To assemble, grease your 9x13 before ladling in a little sauce. Add in a layer of potatoes. Add more sauce, then a handful of crispy bacon. Repeat that process until you’ve used up all the sauce. Then top it off with some more shredded cheese and some jalapeño slices.
Cover with foil and bake for 45 minutes. Uncover and bake for 30 more minutes. If you want to crisp up the cheese a little more, broil it for a couple of minutes.
Top with chives and some more bacon!
#PhiladelphiaCreamCheese #brunch #cookwithme
@passme.thesalt
