Serrano & Potato Gratin
Golden browned red potato gratin with warm and spicy Serrano peppers
Servings: 6
Ingredients
- 6 tbsp butter divided
- 1 small yellow onion thinly sliced
- 1/4 cup flour
- 2 cups heavy cream
- 1/4 cup whole milk
- 1 cup Monterrey Jack cheese shredded
- 1 cup Sharp white cheddar cheese shredded
- 4 cups red potatoes thinly sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3-4 Serrano peppers halved, remove seeds if desired for less spicy
Instructions
- 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 1 tbsp. butter until just softened.
- Remove onions from pan. Add 2 more tbsp. butter to pan. When melted, add 1/4 cup flour to butter and stir to combine. Slowly stir in heavy cream and milk, continue stirring until thickened. Add grated cheese and stir to combine until all melted. Return sautéed onions back to mixture.
- In a large mixing bowl, combine cheese mixture, potato slices, 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.
Notes
If making with spiral ham that needs to be warmed at 275 degrees, put in the oven at the same time as ham. Then after removing ham to cut, broil the potatoes to get the top nice and browned.