Potato and Jalapeno Gratin

Name: Potato and Jalapeno Gratin recipe
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6 servings
Cuisine: Global
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

by Oscar Berger 1 year ago

4.4 (9)

1 hour

580.3 kcal

30.7 g carbs

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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. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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. 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