Put a little zing in your Easter menu. These are an excellent accompaniment to ham on your Easter buffet. Not spicy, just flavorful. Use jarred, chopped jalapeños or chop fresh ones. (omit the seeds if you are going for a mild flavor)
1/2 cup half and half
2 tsp. minced garlic (fresh or jarred)
1 Tbs. chopped jalapeño peppers (fresh or jarred)
1 1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. chopped jalapeño peppers (fresh or jarred)
2 1/2 cups whipping cream
3 lbs. white russet or Yukon Gold potatoes, peeled and thinly sliced
1 cup shredded white cheddar
4 bacon slices cooked and crumbled
Preheat oven to 375 degrees. Place the first 5 ingredients in a food processor or blender. Process until smooth. Stir in 2 cups whipping cream and 1 more tablespoon chopped jalapenoes. (omit these if you want it to be milder)
Spray a 9X13 glass baking dish with cooking spray. Place one quarter of the sliced potatoes in the dish. Pour 1/4 of the half and half mixture over the potatoes. Repeat layers four times.
Cover with foil and bake for 50 minutes.
Uncover and sprinkle with cheese and bacon. Return to the oven and bake 20 more minutes. Let stand 10 minutes before serving.
