INGREDIENTS
4
medium russet potatoes (very thinly sliced)
1
small onion (peeled and very thinly sliced)
6
strips bacon (cooked and chopped)
2 cups
shredded pepper jack cheese
1 cup
milk
1 cup
heavy cream
1/2 cup
sour cream
1/3 cup
tamed pickled jalapenos (chopped)
3
TB all purpose flour
3
TB butter
1/2 tsp
salt
1/2 tsp
black pepper