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Scalloped Potatoes
3 lbs Russet Potatoes 1 lrg. Leek 1 med. Jalapeno Pepper 2 cups Heavy Cream 1-1/2cups Half & Half 2 Tbsps Butter 3 cups Monterey Jack Cheese 5 cups Cheddar Cheese 1-1/2 tsps Kosher Salt 1 tsp Black Pepper |
PreHeat Oven to 350 degrees
Wash and peel the potatoes then slice them into thin vertical pieces. Thoroughly wash the leek and chop them into pieces. Melt the butter in a frying pan then add the leek and jalapeno. Season with the salt and pepper and sauté for 5 minutes. Stir in the half and half and heavy cream then bring to a light boil. Mix in the Monterey jack cheese and one cup of the cheddar cheese. When the cheese has melted remove sauce from heat. Coat the potatoes with the sauce then transfer to a baking dish. Transfer to the preheated oven and allow it to bake for one hour and twenty minutes. After 1 hr 20 min remove from the oven and top with the remaining cheddar cheese. Return the potatoes to the oven and allow it to cook for an additional 30 minutes or until the potatoes have reached your desired tenderness.
Wash and peel the potatoes then slice them into thin vertical pieces. Thoroughly wash the leek and chop them into pieces. Melt the butter in a frying pan then add the leek and jalapeno. Season with the salt and pepper and sauté for 5 minutes. Stir in the half and half and heavy cream then bring to a light boil. Mix in the Monterey jack cheese and one cup of the cheddar cheese. When the cheese has melted remove sauce from heat. Coat the potatoes with the sauce then transfer to a baking dish. Transfer to the preheated oven and allow it to bake for one hour and twenty minutes. After 1 hr 20 min remove from the oven and top with the remaining cheddar cheese. Return the potatoes to the oven and allow it to cook for an additional 30 minutes or until the potatoes have reached your desired tenderness.