This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2 hrs

Potato and Jalapeno Gratin

Read Reviews (16)

"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." — igbystooge

Ingredients Edit and Save

Watch video tips and tricks

Three-Cheese Garlic Scalloped Potatoes

How to Make Twice-Baked Potatoes

Twice Baked Potatoes

Chef John’s Root Vegetable Gratin

Oven-Roasted Potatoes

Garlic Mashed Potatoes

How to Make Au Gratin Potatoes

Potatoes Au Gratin

Creamy Au Gratin Potatoes

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

All about Cream

All about Paprika

Original recipe makes 6 servings Change Servings

2 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 cups shredded Gruyere cheese
3 jalapeno peppers, seeded and minced (wear gloves)

1 pinch salt and ground black pepper to taste
2 cups heavy whipping cream
1 tablespoon paprika

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 30 mins
READY IN 1 hr 50 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Oct 29, 2011

I doubled this recipe and it ended up with too much liquid. I also ended up doubling the cook time and the potatoes were still not as done as I would have liked. The flavor was delicious and I will try again but either make the smaller portion or cut the liquid and plan on cooking at a little higher heat and for longer than recipe calls for.

—Chris

See full review »

Most Helpful Critical Review

Jul 08, 2012

Not bad, but I'm thinking this could benefit by adding more cheese (or less cream). Also, our heat tolerance level being "Coward," I backed off on the jalapeno quite a bit and added finely chopped mixed color bell peppers.

—naples34102

See full review »

18 Ratings

Jul 18, 2011

I used lowfat cheese and fat free half and half with amazing results. Delish!!

—Sarah.Dreier

See full review »

Oct 23, 2011

This was very good! I made a few changes...I used fat free half and half as another reviewer suggested. I also added one small chopped onion. I didn't seed my jalepenos and this became a super-spicy dish but that's how we like it! Easy, quick and tasty!

—VTmom

See full review »

Jul 31, 2011

SIMPLY DELICIOUS!!! Made according to the recipe except I used serano chilis instead of jalapenos.

—Elizabta

See full review »

Mar 28, 2011

This recipe is a great side for a steak. Some adjustments you can make are trimming the amount of Jalapenos you use, or substituting Swiss for Gruyere. Sometimes if there are kids eating this dish, I do half with Jalapenos, and half without. This dish is very versatile.

—igbystooge

See full review »

Apr 24, 2011

Great recipe. I made it for Easter this afternoon and everyone loved it. I probably gave the recipe to 5 other people. The next time I make it I think I may chop an onion and put it in with the peppers. Possibly a little crumbled bacon, too.

—Scott M.

See full review »

Feb 28, 2011

This was great. A very nice side dish with a little zip. Not too spicy but good flavor.

—e thompson

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mashed Potato Gratin

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Steak House Au Gratin Potatoes

Double Cheesy Au Gratin Potatoes

Rich and Creamy Potatoes Au Gratin

Swiss Potatoes Gratin

Simply Potatoes(R) Easy Au Gratin Potatoes

Spinach, Potatoes, and Bacon Au Gratin

Gruyere Potato Gratin

Jalapeno Potatoes

ADVERTISE WITH US

Nutrition

Calories
580 kcal
29%

Carbohydrates
30.7 g
10%

Cholesterol
157 mg
52%

Fat
43.9 g
68%

Fiber
2.6 g
10%

Protein
18.2 g
36%

Sodium
251 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato and Jalapeno Gratin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 580
Calories from Fat: 395

% Daily Value *
Total Fat 43.9g 68 %
Saturated Fat 26.7g 133 %
Cholesterol 157mg 52 %
Sodium 251mg 10 %
Potassium 767mg 21 %
Total Carbohydrates 30.7g 10 %
Dietary Fiber 2.6g 10 %
Protein 18.2g 36 %
Sugars 1.5g
Vitamin A 45 %
Vitamin C 22 %
Calcium 65 %
Iron 17 %
** Thiamin 6 %
Niacin 43 %
Vitamin B6 41 %
Magnesium 21 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.