Description
Jalapeño Au Gratin Potatoes are a creamy, cheesy baked side dish featuring thinly sliced russet potatoes layered with spicy jalapeños and a rich cheese sauce. Perfectly seasoned and baked until golden and bubbly, this dish offers a delightful balance of heat and comforting flavors ideal for holiday dinners or everyday meals.
Ingredients
Scale
Potatoes and Jalapeños
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 fresh jalapeños, thinly sliced with seeds removed for less heat
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
Other
- Cooking spray for greasing the baking dish
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Make the Roux and Sauce Base: In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux, which will thicken the sauce.
- Add Dairy and Thicken Sauce: Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens, about 4 to 5 minutes. This creamy béchamel forms the base of the cheese sauce.
- Incorporate Cheese and Seasoning: Remove the sauce from heat and stir in 1 1/2 cups cheddar cheese, 1/2 cup Monterey Jack cheese, salt, pepper, smoked paprika, and onion powder until the sauce is smooth and cheesy.
- Layer Ingredients: Layer half of the sliced potatoes evenly in the prepared baking dish, followed by half of the jalapeño slices. Pour half of the cheese sauce over the top. Repeat the layering with the remaining potatoes, jalapeños, and cheese sauce to build the dish.
- Bake Covered: Cover the dish with foil and bake for 45 minutes, allowing the potatoes to cook through and the flavors to meld.
- Add Remaining Cheese and Finish Baking: Remove the foil, sprinkle the remaining cheeses evenly over the top, and bake uncovered for an additional 20 to 25 minutes until the potatoes are tender and the top is golden and bubbly.
- Rest Before Serving: Let the dish rest for 10 minutes after baking to set before serving and enjoy the creamy, spicy au gratin potatoes.
Notes
- For extra heat, leave some jalapeño seeds in the slices.
- You can substitute pepper jack cheese for Monterey Jack for a spicier flavor.
- Slice potatoes evenly to ensure consistent cooking.
