Serrano & Potato Gratin
Golden browned red potato gratin with warm and spicy Serrano peppers
- 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.