We recently took a trip to Florida with a group of friends and ate at a fantastic steak house. I love a good steak, but for me it’s really all about the side dishes. One of the perks of going out with a large group is getting to try a little bit of everything. Hands down one of the best dishes of the night were the Jalapeño Au Gratin potatoes they served! I’ve been on a mission to recreate it at home and I think I finally got it.
I have to admit, I was a bit skeptical to try these at first since I’m not huge of spicy food. These have such a nice creamy cheesy texture with just a hint of heat. Of course if you love spicy food you can easily kick this up by adding more jalapeños!
These Jalapeño Au Gratin Potatoes are obviously a great side to steak as previously mentioned, but they would also pair nicely with a honey ham. They also make a fun addition to brunch and they are perfect for your next holiday gathering.
While they look complicated to make, it’s pretty easy if you have a mandolin. My mandolin is one of my favorite kitchen gadgets. They are great for quickly slicing potatoes, cucumbers, carrots etc…
Jalapeño Au Gratin Potatoes
- 5 russet potatoes peeled and sliced thinly
- 1 pint heavy cream
- 1-2 jalapeños finely diced, use one if you don't like spice
- 8 oz gruyere cheese shredded
- Preheat oven to 350 degrees.
- Pour heavy cream into a medium saucepan and add the diced jalapeños.
- Simmer over medium-low heat for 10 minutes. Do not let boil.
- Peel and thinly slice potatoes using a mandolin.
- Grease a 2 quart cooking dish.
- Put a layer of potatoes, a sprinkle of cheese, and a bit of the jalapeño cream mixture. Season with salt and pepper. Continue to layer potatoes, cheese, cream, salt and pepper until all ingredients are used up.
- Top with a bit more shredded cheese.
- Bake in the oven for 1 hour 15-30 minutes or until potatoes are cooked through.
- Let set a few minutes and enjoy!
What’s your favorite steak house side dish? I hope you love these Jalapeño Au Gratin potatoes if you give them a try!