Serrano & Potato Gratin combines the creaminess of traditional gratin with red potatoes and an added kick of spicy serrano peppers.
Serrano & Potato Gratin
- 1 tbsp butter
- 1 small yellow onion thinly sliced
- 1 tsp olive oil
- 4 cups red potatoes thinly sliced
- 2 cups cheese (such as Monterrey Jack, Swiss or Gruyere)
- 2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 4-5 Serrano peppers halved, remove seeds if desired for less spicy
- Preheat oven to 325 degrees. Butter a medium baking dish (10" x 6") NOTE: This is a little smaller than your standard casserole dish. Higher heat causes cheese to curdle.
- In a small pan over medium heat, saute onion in olive oil until just softened.
- In a large mixing bowl, combine sauteed onion, potato slices, cheese, heavy cream, salt pepper and Serrano peppers together. Pour into prepared baking dish. Cover with foil. Bake for about 90 minutes. Remove foil and bake another 10 minutes or until potatoes are fork tender and top is browned.
Serrano peppers are just a tad bit hotter than your jalapeno pepper and in this dish, they pair perfectly with the creamy, mild flavor of traditional gratin. Control the level of heat by removing the seeds.
If you are looking for a potato gratin that stands out from the rest, Serrano & Potato Gratin is the dish for you.
Customize your Dish
- Use a variety of potatoes, such as Yukon Gold or Russet. Just remember to make uniform slices so they cook properly.
- Try using different types of cheese, such as Pepper Jack.
- Do’t have Serrano peppers? Use Jalapeno peppers.
This recipe requires very little prep. Just mix the sliced potatoes, cooked onions, cheese, cream, salt, pepper and Serrano peppers in a bowl. Pour everything in a greased baking dish – I like cast iron for this dish. Bake until browned and cooked through, about an hour. THAT’S IT – so easy!