jalapeño au gratin potatoes (Printer-Friendly)
Cheesy Idaho potatoes with gentle jalapeño heat—a rich, comforting side for any occasion.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
3 cups heavy whipping cream
02 -
1 to 2 small jalapeño peppers, sliced, seeds and membranes removed
03 -
5 medium Idaho potatoes (about 2.5 pounds), peeled and sliced into 1/8-inch rounds
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1/2 tablespoon kosher salt
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1/2 teaspoon white pepper
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2 cups freshly grated mild provolone cheese or shredded mozzarella cheese
07 -
Freshly chopped parsley, for garnish (optional)
# Steps to Prepare:
01 -
Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter and set aside.
02 -
In a small saucepan, heat heavy cream and sliced jalapeños over medium heat until it begins to simmer. Do not boil. Remove from heat and let steep for 10 minutes to infuse flavor.
03 -
Peel, rinse, and slice the potatoes into 1/8-inch rounds using a mandolin. Layer the potato slices in the prepared baking dish, sprinkling each layer with salt and pepper.
04 -
Pour the steeped cream along with jalapeño slices evenly over the layered potatoes. Cover tightly with foil and poke a few holes for ventilation. Bake for 50 to 60 minutes or until potatoes are fork tender.
05 -
Remove the dish from the oven and discard the foil. Top with grated cheese. Switch oven to broil and return dish, uncovered, to broil until cheese is melted and bubbly. Monitor closely to prevent burning.
06 -
Remove from oven, garnish with fresh chopped parsley if desired, and serve warm.
# Extra Cooking Tips:
01 -
For less heat, use only one jalapeño and ensure all seeds and membranes are removed before steeping.
02 -
To make ahead, assemble dish fully and refrigerate up to 24 hours. Let sit at room temperature for 30 minutes before baking.
03 -
Leftovers reheat well in the oven or microwave and should be stored in an airtight container in the fridge for up to 3 days.