Texas Scalloped Potatoes
Loaded with bold flavors and a touch of Southwestern flair, Texas Scalloped Potatoes take the classic comfort dish to a whole new level. This recipe combines tender layers of thinly sliced Russet potatoes with a rich and creamy cheese sauce, spiced with garlic powder, smoked paprika, and a hint of green chilies for a subtle kick. Crispy crumbled bacon and gooey blends of sharp cheddar and Monterey Jack cheese add indulgent texture, while sliced green onions provide a fresh, vibrant garnish. Perfect as a hearty side dish for gatherings or family dinners, these scalloped potatoes are baked to golden, bubbly perfection, offering a soul-warming experience in every bite. Make this standout recipe your go-to choice for pairing with barbecue, roasted meats, or a festive holiday feast!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese
- 1 cup Monterey Jack cheese
- 6 slices Cooked bacon, crumbled
- 1 4-ounce can Green chilies (diced, canned)
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Green onions, sliced
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
Peel and thinly slice the russet potatoes into 1/8-inch rounds. Place the slices in a bowl of cold water to prevent them from browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture turns a light golden color, stirring constantly.
Gradually add the milk and heavy cream to the saucepan, whisking to ensure the mixture is smooth. Cook for 3-4 minutes, or until the sauce thickens slightly.
Stir in the cheddar cheese, Monterey Jack cheese, garlic powder, smoked paprika, salt, and black pepper until the cheeses are fully melted and the sauce is creamy. Remove from heat.
Drain the sliced potatoes and pat them dry with paper towels. Layer half of the potatoes evenly in the prepared baking dish.
Sprinkle half of the crumbled bacon and diced green chilies over the potato layer, then pour half of the cheese sauce evenly on top.
Repeat with the remaining potatoes, bacon, green chilies, and cheese sauce, ensuring the potatoes are fully covered.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove from the oven and let the dish rest for 10 minutes. Sprinkle the sliced green onions over the top before serving.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 400 mg | 31% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
