Jalapeño Au Gratin Potatoes
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Jalapeño Au Gratin Potatoes
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Creamy, cheesy layers of Idaho potatoes with subtle heat from fresh jalapeños. These wonderful potatoes go with just about any meal!
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Ingredients
- 3 cups heavy whipping cream
- 1 to 2 small jalapeno peppers, sliced (seeds and membrane removed)
- 5 medium Idaho potatoes (about 2 ½ lbs.)
- 1/2 Tablespoon kosher salt
- 1/2 teaspoon white pepper
- 2 cups freshly grated mild Provolone cheese (or shredded Mozzarella cheese)
- freshly chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350 F. Grease a 9x13-inch baking dish with butter. Set aside.
- Place the heavy whipping cream and sliced jalapeños in a small saucepan. Heat over medium heat. Do not boil. We are only steeping the jalapeño flavor into the cream. When the cream starts to barely come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.
- Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes into 1/8-inch rounds. (I use a mandolin slicer.) Shingle the potatoes in the prepared casserole dish in even layers. Sprinkle each layer with a little bit of the salt and pepper. Repeat this process a few times.
- Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).
- Bake in the preheated oven for 50 to 60 minutes or until potatoes are fork tender. Carefully remove from the oven and carefully remove the foil. Top evenly with the cheese.
- Turn the oven to broil. Place back in the oven, uncovered, and broil until the cheese is melted and bubbly. (Watch closely the entire time so it doesn’t burn!) Top with a little fresh parsley for color. Serve warm and enjoy!
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