Jalapeno Scallop Potatoes
Courtesy of Idaho Potato Commission 6 Servings • 15 Min. Prep Time • 2 Hrs. 20 Min. Cook Time| Ingredients |
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| 6 med Idaho Russet potatoes, peeled & sliced 1/16 inch thick |
| 1/2 c. grated Monterey Jack cheese |
| 2 jalapeno peppers, roasted, peeled and finely julienned to taste |
| 1 c. milk |
| 1 c. cream |
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| *Cubed cooked ham may be layered in with potatoes |
Directions:
1. Preheat the oven to 350°.
2. Lightly butter a 1 1/2 quart casserole dish.
3. Lay potatoes into the pan, creating layers.
4. Lightly season each layer with salt and pepper.
5. After third layer, sprinkle on cheese and arrange peppers on top.
6. Continue to layer potatoes until they are all used.
7. Pour milk and cream over the potatoes.
8. Lightly season again with salt and pepper
9. Bake casserole in pre-heated oven for 2 hrs. covered, and then for 20 min. uncovered. The top of the casserole should be golden brown when done.
10. Cool for 10 min. before serving.
