Tex-Mex Scalloped Potatoes

Tex-Mex Scalloped Potatoes

This Easter I will make ham slices on the grill but I wanted to make scalloped potatoes as well.

I was looking for something a little different and came across an idea that sounded pretty good. Tex-Mex scalloped potatoes.

I think that should well with the ham and asparagus spears.

Here is the recipe:

Tex-Mex Scalloped Potatoes

Ingredients:

1 tablespoons butter
1/2 jalapeno, minced
1/4 large onion, finely diced
dash each of  paprika, cumin, coriander,  and cayenne pepper
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
1/4 teaspoon fresh cracked black pepper
1 1/2  cloves garlic, crushed
1 cup half and half
2  potatoes, peeled and sliced 1/8-inch thick 
4 strips thick-cut bacon, cooked crisp and crumbled
1/2  cup sharp cheddar cheese

Directions:
Heat the oven to 375 F and spray a 2 quart casserole dish with non-stick cooking spray


In a medium pot over medium heat add the butter. Once the butter foams add the jalapeno and onion. Cook, stirring frequently, until softened then add the smoked paprika, cumin, coriander, cayenne pepper. salt, and pepper. Cook until the spices are fragrant, about 1 minute. Remove the pot from the heat to cool slightly.

Place 1/4 of the potato slices in an even layer in the bottom of the prepared dish. Sprinkle with 1/4 of the bacon, and ladle over 1/4 of the half and half mixture. Repeat three more times, then cover the dish with foil and bake for 45 minutes. After 45 minutes remove the foil and top the dish with the shredded cheese. Bake for an additional 15 minutes. If you want the cheese to brown more deeply place the dish under the broiler for 1 – 2 minutes. Allow the dish to stand for 10 minutes before serving.