Potato and Jalapeno Gratin

Potato and Jalapeno Gratin

igbystooge 2

"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."

Ingredients 1 h 50 m {{adjustedServings}} servings 580 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 43.9 g
  • 68%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.
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Reviews 18

  1. 20 Ratings


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.


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


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.