Jalapeno Cheddar Gratin Potatoes

Lynnda Cloutier


Another spicy dish from Texas Tables


★★★★★ 6 votes



  • ·
    2½ lbs russet potatoes, clean ed and peeled
  • ·
    1½ cups heavy cream
  • ·
    1 egg
  • ·
    2 jalapeno peppers, minced
  • ·
    1 tsp minced fresh thyme
  • ·
    1 tsp minced fresh basil
  • ·
    ¼ tsp salt
  • ·
    ¼ tsp pepper
  • ·
    ½ cup shredded cheddar cheese, 2 oz
  • ·
    ½ cup shredded monterey jack cheese, 2 oz

How to Make Jalapeno Cheddar Gratin Potatoes


  1. Preheat oven to 425. Cut potatoes into 1/8 inch thick slices. Mix the potatoes, cream, egg one of the jalapeno peppers, thyme, basil, salt and pepper in a bowl. Mix well. Spoon half the potato mixture into an 8 x 8 inch baking dish. Sprinkle with half the cheddar cheese, half the Monterey Jack cheese, and the remaining jalapeno peppers. Layer with remaining potato mixture, remaining cheddar cheese and remaining Monterey Jack cheese. Bake for 1 hour or until potatoes are tender, covering with foil to prevent overbrowning. Add additional cheese for a cheesier flavor. You may substitute Gruyere cheese for the Cheddar cheese and green onions for the jalapeno peppers. Serves 4

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About Jalapeno Cheddar Gratin Potatoes

Course/Dish: Potatoes

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