Description
Jalapeño Au Gratin Potatoes is a creamy, spicy twist on the classic au gratin dish. Thinly sliced Idaho potatoes are layered in a buttery casserole dish, then steeped in a jalapeño-infused heavy cream, baked to tender perfection, and topped with melted Provolone or mozzarella cheese. The result is a rich, cheesy, and subtly spicy side that pairs perfectly with a variety of main courses.
Ingredients
Scale
Potatoes
- 5 medium Idaho potatoes (about 2 ½ lbs.)
- 1/2 Tablespoon Kosher salt
- 1/2 teaspoon white pepper
Jalapeño Cream
- 3 cups heavy whipping cream
- 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
Cheese & Garnish
- 2 cups freshly grated mild Provolone cheese (or shredded mozzarella cheese)
- Freshly chopped parsley (for garnish, optional)
Other
- Butter (for greasing the baking dish)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter to prevent sticking and set it aside.
- Infuse Jalapeño Cream: In a small saucepan, combine the heavy whipping cream and sliced jalapeños. Heat the mixture over medium heat, making sure it does not boil. Once it begins to just simmer, remove from heat and let it steep to infuse the jalapeño flavor into the cream while cooling for about 10 minutes.
- Prepare Potatoes: While the cream is steeping, peel the potatoes and rinse them under cold water. Using a mandolin slicer or a sharp knife, thinly slice the potatoes into 1/8-inch rounds. Keep the slices in cold water until ready to layer.
- Layer Potatoes: Drain the potatoes and arrange them in even layers in the prepared baking dish. Between each layer, evenly sprinkle Kosher salt and white pepper. Repeat to create several seasoned layers of potatoes until all slices are used.
- Add Cream and Cover: Pour the jalapeño-infused cream along with the jalapeño slices evenly over the layered potatoes. Cover the dish tightly with aluminum foil, poking a few small holes for ventilation.
- Bake Until Tender: Place the covered dish in the oven and bake for 50 to 60 minutes, or until the potatoes are fork tender when tested.
- Add Cheese and Broil: Carefully remove the foil and evenly sprinkle the grated Provolone or mozzarella cheese over the potatoes. Switch the oven to broil and return the dish to the oven uncovered. Broil for several minutes until the cheese is melted, bubbly, and slightly golden. Watch carefully to avoid burning.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve the Jalapeño Au Gratin Potatoes warm, and enjoy the creamy, spicy comfort food delight!
Notes
- Removing the seeds and membrane from jalapeños significantly reduces the heat; keep them if you desire a spicier dish.
- Using a mandolin slicer helps achieve uniform thin slices for even baking.
- You can substitute Provolone with mozzarella or a mild white cheese for a similar creamy texture.
- For extra flavor, add a small amount of garlic powder or grated Parmesan with the cheese topping.
- Let the potatoes soak briefly in cold water after slicing to remove excess starch, improving texture.
- Watch the broiler closely to prevent the cheese from burning.
