Description

Jalapeño Au Gratin Potatoes is a creamy, spicy twist on a classic au gratin dish featuring tender Idaho potatoes baked in heavy cream infused with jalapeño peppers, topped with melted mild Provolone cheese, and garnished with fresh parsley for a burst of color and flavor. This comforting casserole offers a rich, cheesy experience with a subtle kick of heat, perfect as a side dish for family dinners or special occasions.

Ingredients

Scale

Potatoes

5 medium Idaho potatoes (about 2 ½ lbs.)

Cream Mixture

3 cups heavy whipping cream
1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)

Seasonings

½ tablespoon Kosher salt
½ teaspoon white pepper

Cheese & Garnish

2 cups freshly grated mild Provolone cheese (or shredded Mozzarella cheese)
Freshly chopped parsley (for garnish, optional)

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Instructions

Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking. Set aside.
Steep Jalapeños in Cream: Place the heavy whipping cream and sliced jalapeños into a small saucepan. Heat over medium heat carefully until the cream begins to barely simmer – do not let it boil. Remove from heat and allow the jalapeño slices to steep and infuse their flavor into the cream as it cools for about 10 minutes.
Prepare Potatoes: While the cream is steeping, peel and rinse the potatoes, then soak them in cold water. Using a mandolin slicer or a sharp knife, thinly slice the potatoes into 1/8-inch rounds to ensure even cooking. Layer the sliced potatoes evenly in the greased baking dish, sprinkling each layer with a little kosher salt and white pepper. Repeat layering seasoning until all potatoes are used.
Combine and Cover: Pour the steeped jalapeño cream evenly over the layered potatoes in the baking dish. Cover the dish with aluminum foil and poke a few holes in the foil to allow ventilation and prevent sogginess during baking.
Bake Until Tender: Bake in the preheated oven for 50 to 60 minutes, or until the potatoes are fork-tender. Carefully remove the foil after baking.
Add Cheese and Broil: Evenly spread the grated Provolone (or mozzarella) cheese on top of the baked potatoes. Switch the oven setting to broil and return the dish to the oven, uncovered. Broil for a few minutes until the cheese is melted, bubbly, and slightly golden. Watch closely to avoid burning.
Garnish and Serve: Remove the dish from the oven and optionally sprinkle freshly chopped parsley over the top. Serve warm and enjoy this creamy and spicy potato casserole.

Notes

Removing the seeds and membranes from the jalapeño peppers helps to reduce the heat while still infusing the cream with flavor.
Use a mandolin slicer for uniform potato slices to ensure even cooking.
Adjust the number of jalapeños based on your preferred spice level.
Fresh parsley garnish is optional but adds a nice color contrast and fresh flavor.
Watch the broiler closely to prevent the cheese from burning.
This dish pairs wonderfully with grilled meats or as a hearty side for holiday meals.