Jalapeno Cheddar Au Gratins

Jalapeno Ched
​Au Gratins

Prep Time: 30 Min
Cook Time: 1 Hr 45 + Min

Yields: 6 Pieces

What You Need

• 5 + Russet Potatoes
• 1 Yellow Onion, sliced
• 3 cloves Garlic, crushed & minced
• 3 Jalapeno Peppers, sliced
• 1 1/4 C Whipping Cream, room temp
• 2 Tbsp. Unsalted Butter, melted & cooled
• 1 1/2 C Extra Old White Cheddar, shredded
• 3/4 C Pizza Mozzarella, shredded
• 1/2 C Grana Padano, finely shredded
• 1 Tsp. Dry Mustard Powder
• 3/4 Tsp. + Himalayan Salt 
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• Red Pepper Flakes
• Ground Nutmeg
• Cooking Spray

Notes

• I kept the seeds in the jalapenos for that welcome heat. If you want to tone it down a bit, omit the pepper flakes and remove as many jalapeno seeds as you can.
• Russets vary in size. I needed 5 medium sized potatoes. With that being said, have a 6th ready just in case you need a few more slices to finish the dish.

Directions

• Preheat your oven to 350 F
• Peel & scrub the russet potatoes. Using a mandolin set to the thinnest setting, carefully slice your potatoes and add them to a bowl. Keep the mandolin out in case you need an extra tater.
• Whisk together the cream, butter, dry mustard, a few dashes nutmeg, the garlic & onion powders, and 3/4 Tsp. Himalayan salt.
• Mix all of the cheeses together in a mixing bowl.
• Spray the inside of 7 x 11" baking dish with cooking spray. Lay out slices of potato to coat the bottom of the dish, overlapping them slightly. Next, sprinkle with salt & pepper followed by some of the minced garlic, sliced onions, and sliced jalapenos. Give a sprinkle of pepper flakes followed by some of the shredded cheese blend. Create another layer of taters and proceed the same way as above two more times until your 4th layer of potatoes to finish the dish. Whisk the cream sauce one more time before pouring it over the potatoes. Tap the dish off the counter or a hard surface a few times to settle the sauce. Finish with all remaining cheese, pepper flakes, and any remaining jalapeno slices.​

• Cover and bake 1 hour 15 minutes. Increase the heat to 375 F and carefully remove the cover. Return to the oven to bake for another 30 - 40 minutes until golden brown on top. Carefully slide a sharp knife in to the center of the dish to ensure it slides right through your potatoes. Remove and set on to a wire cooling rack for 10+ minutes to settle before slicing.
• Slice in to 6 equal sized pieces, serve, and ENJOY!

HAPPY VEG