Spicy Garlic Au Gratin Potatoes

Spicy Garlic Au Gratin Potatoes





Prep Time: 20 Min
Cook Time: 2 Hours

Yields: 4+ Servings

WHAT YOU NEED

• 4 Russet Potatoes, thoroughly scrubbed
• 2 Yellow Onions, halved & sliced
• 1 Jalapeno, seeded & diced
• 6 cloves Garlic, crushed & minced
• 1 Tbsp. Pepperoncini In Oil
• 2 Tbsp. Unsalted Butter
• 2 C Whipping Cream
• 1 C Extra Old Cheddar, shredded
• 1 C Pizza Mozzarella, shredded
• 1/2 C Monterey Jack with Jalapenos, shredded
• 1 Tsp. Garlic Powder
• Fresh Thyme
• Few Dashes Nutmeg
• 3/4 Tsp. + Sea Salt
• Fresh Parsley - Garnish

DIRECTIONS

• Preheat oven to 350 F
• Melt the butter in the microwave and allow it to cool. Whisk together the cream, melted butter, pepperoncini, salt, garlic powder, nutmeg, and desired amount of cracked pepper. Set aside.
• Using a mandolin, slice the russets lengthwise on the lowest setting until they are all sliced.
• Spray the inside of a 9" x 14" with cooking spray and gently overlap potato slices to coat the bottom of the dish. Sprinkle the potatoes with salt & pepper, some sliced onions, diced jals, minced garlic, and some fresh thyme. Pour 1/4 of the cream mixture over the potatoes and sprinkle 1/4 of the mixed cheeses to coat the layer. Continue this two more times finishing with a top layer of potatoes. Finish by pouring the remaining cream mixture over the top layer of potatoes and all of the remaining cheese.
• Cover and bake for 1 hour and 20 minutes. Remove cover and continue to bake for another 30 -35 minutes until potatoes are tender and the top of the au gratin is golden brown.
• Remove from oven and cool about 5 minutes before slicing and serving. Serve garnished with fresh parsley and ENJOY!

HAPPY VEG