Comida Kraft
Recipe Box

Cheddar-Jalapeno Scalloped Potatoes

(4) 4 Reviews
Prep Time
Total Time

10 servings, 1/2 cup each

These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
  • Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
  • Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
  • Bake 25 to 30 min. or until heated through.


Jalapenos vary in heat intensity from one pepper to the next. You may want to add more or less based on how hot your pepper tastes.

Special Extra

Add 1/2 cup finely chopped onions to sour cream mixture with sliced cooked potatoes.

Serving Suggestion

These potatoes make a nice accompaniment to lean meat or poultry.


  • 10 servings, 1/2 cup each

Nutritional Information

Serving Size 10 servings, 1/2 cup each
Calories 180
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 30mg
Sodium 100mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 4g
Protein 6g
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • PRichey02 |

    Did not get any raves from family when I made it. The note in the Food and Family magazine said precooking potatoes would help prevent curdling, but I still got curdling.


    I loved the simplicity of this recipe. Since we don't like japalenos I just added salt and pepper for seasoning instead.

  • mochab148 |

    This is a great recipe. I make it all the time.