Potato and Jalapeno Gratin

This recipe is the perfect compliment to a nice filet or ribeye. It's a little time consuming, but well worth it in the end. It adds the perfect amount of spice without going overboard. I got the idea from a local steakhouse, but I made it my own.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 580 Calories

Ingredients

• 2 cups heavy whipping cream
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon paprika
• 2 cups shredded Gruyere cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 3 jalapeno peppers, seeded and minced (wear gloves)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Spread 1/4 of the sliced potatoes into the bottom of the casserole dish, followed by 1/3 of Gruyere cheese, and about 2 tablespoons of minced jalapeno peppers. Sprinkle with salt and pepper. Repeat the layers 2 more times; top casserole with last 1/4 of the sliced potatoes. Pour the cream evenly over the casserole. Sprinkle top with paprika.

Step 3

Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.