I haven’t met anyone that doesn’t enjoy a good cheesy potato dish. It’s comforting and a great side dish to have with almost any meal. I love making this recipe for birthdays and holiday gatherings. We almost always have it as a side dish with steak, but I think it would work well any protein. I know a lot of people love to make cheesy potatoes for Easter Sunday, so this would be a good recipe to use for that occasion as well!
This recipe is super simple and doesn’t require much effort. I have also doubled this recipe several times with great success. My biggest tip for this recipe: If you want a nice golden crust on top, be sure to bake the potatoes uncovered for about 20 minutes.
Jalapeño Cheddar Gratin Potatoes
Ingredients
- 2 ½ pounds russet potatoes, cleaned and peeled
- 1 ½ cups heavy cream
- 1 egg
- 2 jalapeño peppers, minced
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded Cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 425°F. Cut the potatoes into ⅛-inch-thick slices.
- Combine the potatoes, cream, egg, one of the jalapeño peppers, thyme, rosemary, salt and pepper in a bowl and mix well.
- Spoon half the potato mixture into an 8×8-inch baking dish. Sprinkle with half the Cheddar cheese, half the Monterey Jack cheese and the remaining jalapeño peppers.
- Layer with the remaining potato mixture, remaining Cheddar cheese and remaining Monterey Jack cheese.
- Bake for 20 minutes uncovered and an additional 40 minutes covered with foil.
- Add additional cheese for a cheesier flavor. You may substitute Gruyère cheese for the Cheddar cheese and green onions for the jalapeño peppers.
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