White Cheese Chili Au Gratins

White Cheese Chili Au Gratins





​Prep Time: 25 Min
Cook Time: 2 Hr

Yields: 6 Servings

WHAT YOU NEED

• 3 Large Russet Potatoes, peeled and sliced on the thinnest setting of a mandolin.
• 2 Jalapenos, sliced (seeds optional)
• 3 Red Thai Chilis, sliced (seeds optional but recommended) ++
• 1 small Red Onion, halved and thinly sliced
• 1 1/3 C Whipping Cream, room temp
• 2 Tbsp. Unsalted Butter, melted & cooled
• 3 cloves Garlic, crushed & pressed / minced
• 1 C Monterey Jack with jalapenos, shredded
• 1 C Cheddar Habanero, shredded
• 1 Tsp. Dry Mustard
• 3/4 Tsp. + Himalayan Salt
• Cracked Pepper
• G A R N I S H - Thai Chilis, Sour Cream, Cilantro Lime Sauce, Green Onions

N O T E S:
** This dish is spicy AF, and most of that heat comes from the Thai chilis. If you're unsure of your heat tolerance, skip the chilis entirely. If you're adventurous but cautious, use one. 

DIRECTIONS

• Preheat oven to 350 F
• Whisk together the cream, butter, dry mustard, and salt. Set aside
• Spray the inside of a 7" x 11" baking dish with cooking spray. Cover the bottom of the dish with a slightly overlapped layer of potato slices. Sprinkle with salt / pepper and top with 1/3 of each cheese, sliced onions, jals, and chilis, and a sprinkle of garlic. More potatoes to form a layer, same ingredients again, and then a final top layer. Be generous with your onions & garlic. Third and final layer of taters, pour over the cream sauce and finish with remaining cheese, sliced onions, jals, garlic, and some more of the chilis. ​

• Cover and bake 1 hour, 20 minutes. Remove cover and continue to bake 25 - 30 minutes until golden brown, bubbly, and with taters that are smooth. 
• Remove and cool on a wire rack for 10 minutes before slicing in to 6 equal sized pieces and serving.
• Garnish with some / all of the recommended garnishes. ENJOY!

HAPPY VEG