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JALAPENO CHEDDAR GRATIN POTATOES

Texas Tables
Junior League of North Harris & South Montgomery Counties TX
Serves 4.
 

INGREDIENTS

• 2½ pounds russet potatoes, cleaned and peeled
• 1½ cups heavy cream
• 1 Egg
• 2 jalapeno peppers, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
 

DIRECTIONS

Preheat the oven to 425 degrees. Cut the potatoes into 1/8-inch-thick slices. Combine the potatoes, cream, egg, one of the jalapeno peppers, thyme, basil, salt and pepper in a bowl and mix well.

Spoon half the potato mixture into an 8x8-inch baking dish. Sprinkle with half the Cheddar cheese, half the Monterey Jack cheese and the remaining Jalapeno peppers. Layer with the remaining potato mixture, remaining Cheddar cheese and remaining Monterey Jack cheese.

Bake for 1 hour or until the 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.

Gratin Pans
All gratin pans have two common factors: they are shallow and ovenproof. This provides maximum surface area for the ingredients in a gratin dish to broil evenly and ensure that each serving has been browned or broiled. "Au gratin" refers to any dish prepared with cheese and bread crumbs, topped with butter, and heated or broiled in the oven or on the grill.