Potato and Jalapeno Gratin

Potato and Jalapeno Gratin

by Oscar Berger 6 months ago
4.4 (9)
1 hour
580.3 kcal
30.7 g carbs
Description

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.

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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. 3. Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.
Nutrition Facts
serving: 6 servings
calories: 580.3 kcal
carbohydrates: 30.7 g
protein: 18.2 g
saturated fat: 26.7 g
cholesterol: 157.1 mg
sodium: 186 mg
fiber: 2.6 g
sugar: 1.5 g