Bacon Ranch Jalapeño Scalloped Potatoes
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Alright my friends, today we’re making Bacon Ranch Jalapeño Scalloped Potatoes, and trust me… this one is all about the sauce. Anybody can slice potatoes, but when you build that creamy ranch cheese sauce with jalapeño and bacon? That’s where the magic happens.
Ingredients
- 5 potatoes, peeled and thinly sliced
- 1/2 lb bacon, chopped
Sauce
- 1 packet Dan-O’s Dips Ranch
- 4 oz cream cheese (½ block)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 jalapeño, diced
- 5 cups mild cheddar, shredded (saving 1 cup for the layering and 1 cup for the topping).
Topping
- 2 tbsp Dan-O’s Ranch Cheesoning
- Reserved chopped bacon (see directions below)
- 1 cup reserved shredded cheddar
Preparation Instructions
- Cook the bacon: Chop the bacon into small pieces. Add to a pan and cook until crispy. Remove from the pan and chop into finer pieces. Divide the bacon.
- Prep the potatoes: Peel the potatoes. Slice them thin (a mandolin slicer works great here).
- Make the cheese sauce: In a pot or deep pan over medium-low heat, add the cream cheese and heavy cream. Stir gently as it warms and melts together. Add the diced jalapeño and Dan-O’s Dips Ranch. Pour in the whole milk. Add 3 cups of the shredded mild cheddar Stir in part of the cooked chopped bacon (save the rest for topping). Keep stirring over medium-low until smooth and creamy (like a queso consistency).
- Mix the topping: In a bowl, combine the reserved chopped bacon, 1 cup reserved shredded cheddar, and Dan-O’s Ranch Cheesoning. Mix and set aside.
- Layer It Up (with the cheese sauce tip!): Layer 1: Add 2 layers of sliced potatoes, then spoon 2–3 scoops of cheese sauce over the top and spread it out. Layers 2–4: Repeat the same process (2 layers of potatoes + cheese sauce) 3 more times, adding a little more cheese sauce each time as you build upward. Final Layer (Layer 5): Use the remaining potatoes to make about 3 layers, then pour/spread the rest of the cheese sauce over the top (this should be the heaviest layer of sauce). Finish: Gently press down so everything is even and the potatoes are snug.
Tip: The cheese sauce will soak down as it bakes, so don’t be shy on the top layer, that’s where you want the most sauce! - Top and cover: Sprinkle the topping evenly over the top. Place the baking dish on a sheet pan (to catch overflow). Cover the dish: First with parchment paper (fitting inside the dish), then cover tightly with foil, sealing the sides well.
- Bake at 400°F, covered for 1 hour 30 minutes.
- Remove from the oven and carefully take off the foil and parchment.
- Return the dish to the oven uncovered for 20–30 minutes, until bubbly and set.
- Let the dish rest 5–10 minutes before serving. Yum Yum… Get Ya Sum!
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Wow! Would like to try this! Probably 1000 calories per serving, but looks and sounds delightful!