Jalapeno Popper Potato Gratin

Jalapeno Popper Potato Gratin

All of the flavours of jalapeno poppers in a side dish, a potato gratin!

ingredients

• 1/2 pound bacon
• 3 tablespoons butter
• 3 tablespoons flour (rice flour for gluten-free
• 2 cups milk
• 4 ounces cream cheese
• 2 cups cheddar cheese, shredded
• salt and pepper to taste
• 4 jalapenos, thinly sliced
• 4 pounds potatoes, peeled and thinly sliced
• 1 cup cheddar cheese, shredded

directions

1. Cook the bacon, set aside on paper towels to drain and crumble when cool.
2. 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.
3. 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.
4. 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.
5. Bake in a preheated 350F/180C oven until the potatoes are tender, the sides are bubbling and the cheese on top is a light golden brown, about 45 minutes.

Nutrition Facts: Calories 331, Fat 18.5g (Saturated 11.1g, Trans 0g), Cholesterol 56mg, Sodium 361mg, Carbs 28.2g (Fiber 3.8g, Sugars 3.9g), Protein 13.7g

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