Cheddar-Jalapeno Scalloped Potatoes

Cheddar-Jalapeno Scalloped Potatoes
Cheddar-Jalapeno Scalloped Potatoes

Cheddar-Jalapeno Scalloped Potatoes

  1. 2 lb. baking potato

  2. 3 Tbsp. flour

  3. 1 cup milk

  4. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  5. 1 jalapeño pepper

  6. 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Prep Time: 00:25
Total Time: 01:30

Community Rating:

Recipe Author: Kraft

Dietary Considerations: Vegetarian

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 2 lb. baking potato
  • 3 Tbsp. flour
  • 1 cup milk
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 jalapeño pepper
  • 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Recipe Directions:

Heat oven to 350°F. Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat. Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.Bake 25 to 30 min. or until heated through.

Serving per recipe:

10 servings, 1/2 cup each

Amount per serving:

  • Calories: 180
  • Total fat: 9 g
  • Saturated fat: 5 g
  • Cholesterol: 30 mg
  • Sodium: 100 mg
  • Carbohydrate: 21 g
  • Dietary fiber: 2 g
  • Sugars: 4 g
  • Protein: 6 g
  • Vitamin A: 8 %DV
  • Vitamin C: 10 %DV
  • Calcium: 15 %DV
  • Iron: 2 %DV

Other Dietary Considerations:

  • Vegetarian