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Jalapeño Au Gratin Potatoes are creamy, cheesy layers of Idaho potatoes with subtle heat from fresh jalapeños. This wonderful side dish goes with just about any meal!
Jalapeno Au Gratin Potatoes
Au gratin potatoes are a timeless dish, but this version takes things to the next level with the addition of jalapeños. The cream steeps with the sliced peppers, infusing the dish with a gentle heat that complements the richness of the cheese and potatoes. It’s a wonderful way to elevate a classic recipe, giving it a little edge without overwhelming the dish with spice.
These potatoes are more than just a side dish—they are a showstopper. The creamy layers, cheesy topping, and gentle kick make this recipe stand out. Provolone melts beautifully, creating a creamy, gooey texture. These aren’t just for special occasions; this recipe can also transform a simple weeknight meal into something extraordinary.
Ingredients
- Heavy whipping cream: 3 cups
- Jalapeño peppers: 1 to 2 small, sliced (seeds and membrane removed)
- Idaho potatoes: 5 medium (about 2 ½ lbs.)
- Kosher salt: 1/2 Tablespoon
- White pepper: 1/2 teaspoon
- Mild Provolone cheese: 2 cups shredded
- Freshly chopped parsley: For garnish (optional)
Instructions
- Step 1:
- Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Set aside.
- Step 2:
- 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 come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.
- Step 3:
- Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes on a mandolin into 1/8-inch rounds. 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.
- Step 4:
- Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).
- Step 5:
- 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.
- Step 6:
- 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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Servings
This recipe makes approximately six hearty servings, perfect for a cozy family dinner or an intimate gathering with friends!
Adjusting the Spice Level
If you love the idea of Jalapeño Au Gratin Potatoes but are wary of the heat, this recipe is easily customizable. Use just one small jalapeño for a milder flavor and make sure to remove every seed and membrane, where most of the spice resides. If you’re a spice lover, go ahead and use two jalapeños or even add a pinch of cayenne to the cream for an extra kick.
Storing and Reheating
Got leftovers? Lucky you! This dish reheats beautifully, making them an excellent option for enjoying the next day. To store, simply transfer any leftovers into an airtight container and refrigerate for up to three days. When you’re ready to reheat, place the potatoes in an oven-safe dish, cover with foil to maintain moisture, and bake at 350°F until warmed through—about 15 minutes, depending on the portion size.
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For smaller servings or a quick lunch, reheating in the microwave is a convenient option; just heat in 30-second intervals, stirring gently between rounds, until hot. These leftovers might just become your favorite part of the meal!
Make Ahead
These potatoes are a fantastic make-ahead dish. Assemble the layers, pour over the cream, and cover the dish tightly with foil. Refrigerate for up to 24 hours. When you’re ready to bake, remove the dish from the fridge and allow it to sit at room temperature for about 30 minutes before placing it in the oven. Bake as normal.
Serving Suggestions
While these potatoes are a star on their own, pairing them with the right dishes can elevate your meal even more. Here are some ideas:
- Main Courses: Serve alongside roasted turkey, glazed ham, grilled steak, or seared salmon.
- Vegetables: For other sides to serve alongside with try varieties of roasted Brussels sprouts, steamed green beans, or sautéed asparagus for a complete plate.
- Salads: A crisp Caesar salad or a fresh garden salad balances the richness of the potatoes perfectly.
Common Recipe Questions
- → Can I make Jalapeño Au Gratin Potatoes less spicy?
Yes, use only one small jalapeño and remove all seeds and membranes for a milder heat. The cream will still carry a subtle warmth.
- → What’s the best cheese to use in this dish?
Provolone melts smoothly and offers mild flavor, but Mozzarella or a blend with Gruyère also works beautifully.
- → Can I prepare this dish ahead of time?
Absolutely. Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.
- → How do I reheat leftovers without drying them out?
Reheat covered in the oven at 350°F until warmed through. For smaller servings, microwave in 30-second intervals.
- → Can I use different types of potatoes?
Yes, but Idaho or russet potatoes work best for consistent slices and creamy texture. Waxy potatoes may not soften as well.
- → How thin should I slice the potatoes?
About 1/8 inch thick is ideal. Using a mandolin slicer ensures even cooking and layered texture.