Bacon Jalapeno Popper Dauphinoise

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  • 1kg potatoes, sliced 0.5 cm thick
  • 400ml double cream
  • 250 ml whole milk
  • 3 jalapenos, sliced
  • 12 rashers bacon, diced
  • 3 cloves of garlic
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1/2 cup mozzarella
  • 1/2 cup cheddar


  1. In a large pot, fry the bacon until the fat is rendered and it's crisp. Add the milk, cream, jalapenos, salt, pepper and garlic. Bring to a simmer, then add the potatoes. Simmer for 5 minutes.
  2. Transfer half of the potatoes to a skillet using a slotted spoon, then add half the cheeses. Top with the remaining potatoes and the rest of the cheese.
  3. Bake for 40 minutes at 180°C, or until melted, golden and delicious.
  4. Delicious with steak!