Scalloped potatoes with a twist! Level up a classic comfort food by adding jalapeño cheese, cilantro, and sausage.
Notes: If making traditional non-stacked scalloped potatoes, reduce the milk by 1/2 cup, layering half the cheese halfway through your layers.
Place your baking dish on a cookie sheet to catch any spills and make cleaning easy.
- 8” x 11” inch baking dish
- 1.5 lbs Little Potatoes, sliced into 1/8-inch thick slices
- 13 oz ground sausage
- 1 Tbsp butter
- 1/2 cup onion, diced small
- 3 Tbsp flour
- 2 1/2 cups milk
- 1 cup jalapeño Monterey Jack cheese (additional 1 cup optional)
- (To taste) salt and pepper
- 2 green onions, sliced
- 1 jalapeño pepper, sliced
- 5 sprigs cilantro
Preheat oven to 350 °F.
In a pot over medium heat, cook ground sausage. Once the sausage is cooked and there’s no pink left, remove from pot and set aside.
Add butter and onion to the same pot and cook until onions are translucent. Add flour and cook for four minutes, stirring occasionally. Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat to medium high, and cook until thickened, stirring continuously. Remove from heat and set aside.
In a bowl add drained potatoes, sauce, sausage, and half cheese. Season with salt and pepper and mix well.
In a greased 8” x 11” inch baking dish, line the potatoes on their side in your desired pattern. Stuff extra sausage in between potatoes. Pour extra sauce over potatoes.
Bake for 50 minutes, top with additional cheese if desired, and bake an additional 10 minutes.
Top with green onions, jalapeño, and cilantro before serving.