Potato and Jalapeno Gratin recipe

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Ingredients

2 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 cups shredded Gruyere cheese
3 jalapeno peppers, seeded and minced (wear gloves)
1 pinch salt and ground black pepper to taste
2 cups heavy whipping cream
1 tablespoon paprika

Nutrition Info

580.3 calories
carbohydrate: 30.7 g
cholesterol: 157.1 mg
fat: 43.9 g
fiber: 2.6 g
protein: 18.2 g
saturatedFat: 26.7 g
servingSize: -
sodium: 186 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Spread 1/4 of the sliced potatoes into the bottom of the casserole dish, followed by 1/3 of Gruyere cheese, and about 2 tablespoons of minced jalapeno peppers. Sprinkle with salt and pepper. Repeat the layers 2 more times, top casserole with last 1/4 of the sliced potatoes. Pour the cream evenly over the casserole. Sprinkle top with paprika.

  3. Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.

Recipe Yield

6 servings

Recipe Note

This recipe is the perfect compliment to a nice filet or ribeye. It's a little time consuming, but well worth it in the end. It adds the perfect amount of spice without going overboard. I got the idea from a local steakhouse, but I made it my own.

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