Troy s Favorite Southwestern Scalloped Potatoes

4 slices bacon

6 Yukon gold potatoes, peeled and thinly sliced

¼ cup butter

2 jalapeno peppers, seeded and finely chopped

2 tablespoons finely chopped onion

2 cloves garlic, minced

¼ cup all-purpose flour

2 teaspoons salt

1 ½ teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon ground black pepper

2 ½ cups milk

1 ½ cups shredded Colby-Monterey Jack cheese

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Layer potatoes in the prepared casserole dish.

Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.

Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.

Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.