Preheat your oven to 375°F. While it heats, peel the potatoes and slice them into ¼-inch thick rounds—uniform thickness ensures even cooking. Mince the jalapeños into ⅛-inch pieces, removing seeds if you prefer less heat. Shred the monterey jack cheese freshly (pre-shredded cheese contains anti-caking agents that prevent smooth melting), and soften the cream cheese to room temperature so it incorporates seamlessly into the sauce. I find that doing all this prep work first keeps the cooking process smooth and prevents scrambling once you start the sauce.

Bring a large pot of salted water to a boil and add the sliced potatoes. Boil for exactly 3 minutes—this partial cooking softens them just enough to absorb flavors while preventing them from becoming mushy during baking. Drain the potatoes thoroughly in a colander and set aside.

Melt the butter in a saucepan over medium heat. Add the minced jalapeños and cook for 1 minute to infuse the butter with their flavor and slight heat. Sprinkle the flour over the butter and jalapeños, stirring constantly for 1 minute to create a roux—this thickens the sauce and cooks out the raw flour taste. Slowly pour in the cream and milk while whisking continuously to prevent lumps from forming. Once smooth, reduce heat to medium-low and add the softened cream cheese, stirring until completely melted and incorporated. Add the chicken bouillon, onion powder, garlic powder, salt, and black pepper, stirring well. I use Better Than Bouillon because it adds deeper, more authentic flavor than regular bouillon cubes. Remove the sauce from heat once fully combined.

Grease a 9x13-inch baking dish with butter or cooking spray. Layer half of the parboiled potatoes in an even layer on the bottom. Pour half of the sauce from Step 3 over the potatoes, then sprinkle half of the shredded monterey jack cheese. Repeat with the remaining potatoes, sauce, and cheese, ending with cheese on top. Bake uncovered for 35-40 minutes, until the potatoes are fork-tender and the top is golden and bubbly. The scalloped potatoes are done when the sauce is bubbling around the edges and the cheese has turned a light golden brown.

Remove the baking dish from the oven and let the scalloped potatoes rest for 20 minutes before serving. This resting period allows the sauce to set slightly, making it easier to portion and ensuring each bite stays creamy rather than runny. Top with fresh chopped chives just before serving for a bright, oniony contrast to the rich, spicy potatoes.