Description
Jalapeño Au Gratin Potatoes is a creamy, spicy twist on a classic comfort food dish. Thinly sliced Idaho potatoes are layered and steeped in a jalapeño-infused heavy cream, baked until tender, then topped with melted mild Provolone cheese for a rich and flavorful casserole perfect for gatherings or a hearty side dish.
Ingredients
Scale
Cream & Peppers
- 3 cups heavy whipping cream
- 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
Potatoes & Seasoning
- 5 medium Idaho potatoes (about 2 ½ lbs.)
- 1/2 Tablespoon Kosher salt
- 1/2 teaspoon white pepper
Cheese & Garnish
- 2 cups freshly grated mild Provolone cheese (or shredded Mozzarella cheese)
- Freshly chopped parsley (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter and set it aside to prepare the layers.
- Infuse Cream with Jalapeños: In a small saucepan, combine the heavy whipping cream and sliced jalapeños (with seeds and membrane removed). Heat over medium heat just until the cream begins to barely simmer. Remove from heat immediately and let it steep for 10 minutes to infuse the cream with the jalapeño flavor without boiling.
- Slice Potatoes: While the cream is steeping, peel and rinse the potatoes. Place the peeled potatoes in cold water to prevent browning. Using a mandolin or a sharp knife, thinly slice the potatoes into 1/8-inch rounds for even cooking.
- Layer the Potatoes: Arrange the potato slices evenly in the prepared baking dish in overlapping layers. Between each layer, sprinkle a portion of the Kosher salt and white pepper evenly over the potatoes. Repeat until all potatoes are layered and seasoned.
- Add Cream and Cover: Pour the steeped jalapeño cream and the jalapeño slices evenly over the layered potatoes. Cover the dish with foil, piercing a few holes to allow steam to escape during baking.
- Bake Until Tender: Place the covered baking dish in the preheated oven and bake for 50 to 60 minutes, or until the potatoes are fork-tender but not mushy.
- Add Cheese and Broil: Carefully remove the foil from the dish. Evenly top the potatoes with the grated Provolone cheese. Turn the oven setting to broil and place the dish back in. Broil until the cheese melts, bubbles, and begins to brown lightly. Watch carefully to avoid burning.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with freshly chopped parsley for a bright, fresh look, and serve warm to enjoy the creamy, spicy, cheesy goodness.
Notes
- Removing the seeds and membranes from jalapeños reduces the heat while still infusing the cream with flavor; adjust according to your spice tolerance.
- Use a mandolin slicer if possible to achieve uniformly thin potato slices, ensuring even cooking.
- Make sure not to boil the cream during infusion to prevent curdling or altering the texture.
- Watch the broiling step closely as cheese can burn quickly under the broiler.
- This dish can be prepared a few hours ahead and baked just before serving for convenience.
