“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.” - by igbystooge
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
- Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.
Nutrition
Amount Per Serving (6 total)
- Calories
- 580 cal
- 29%
- Fat
- 43.9 g
- 68%
- Carbs
- 30.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"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 mi..." See morexed color bell peppers."
Chris
"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 ..." See moretry 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."
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