Jalapeño Popper Potato Gratin Recipe 475 Food

JALAPENO POPPER POTATOES

Steps:

• In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain on paper toweling and set aside.
• In a large pot of boiling water, cook the potatoes until fork tender, about 20 minutes. Drain.
• Preheat the oven to 350 degrees. Grease a 9x13 baking dish with nonstick cooking spray.
• In a large mixing bowl combine the potatoes, sour cream, and 1 cup shredded cheese. Season to taste with salt and pepper. Spoon this mixture into the prepared baking dish.
• Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.
• Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.

JALAPEñO POPPER POTATO GRATIN RECIPE - (4.7/5)

Steps:

• Cook the bacon, set aside on paper towels to drain and crumble when cool. Meanwhile, melt the butter in a pan over medium heat, cook until frothy, sprinkle in the flour and cook, stirring, until a light golden brown. Mix in the milk and simmer, stirring, until it starts to thicken before adding the cheese, cooking until melted and seasoning with salt and pepper to taste. Spread some of the cheese sauce in the bottom of an 8-inch square baking pan topped with layers of potatoes, cheese sauce, bacon and sliced jalapenos all finally topped with the cheddar cheese. Bake in a preheated 350°F oven until the potatoes are tender, the sides are bubbling and the cheese on top is a light golden brown, about 45 minutes. OPTIONS: Top with panko breadcrumbs for a crispy topping. Assemble the gratin the day before and just bake on the day of.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

JALAPENO POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.