Southwestern Au Gratin Potatoes

Creamy, spicy, cheesy, deliciousness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F and spray a 9×13 baking dish with cooking spray. Set it aside. Add the cheeses to a medium-sized bowl and combine them together with a fork. Set that aside, too.

Step 2

In a medium saucepan over medium heat, melt the butter. Once melted add the sliced onion and jalapeno. Toss in the butter and cook, stirring occasionally until softened and pliable.

Step 3

Next, sprinkle the flour over the onions and jalapenos. Stir to coat them in the flour and let them cook for 2-3 minutes, then add the minced garlic. Cook for 2 minutes more.

Step 4

Pour in the heavy cream, either gradually or in batches to avoid lumps. Once completely incorporated stir in all of the seasonings except the cayenne pepper followed by 2/3 of the cheese.

Step 5

Once the cheese has completely melted into the sauce, remove it from heat. Taste it for seasonings and adjust as you like.

Step 6

Spoon a small amount of sauce into the bottom of the prepared baking dish and smooth it around with the back of the spoon. Cover it completely with 1/3 of the sliced potatoes, as evenly as you can. Ladle more sauce over the potatoes in thin ribbons, smooth that out and repeat the potato layer with another 1/3. Repeat these steps one more time and top it with all of the remaining sauce.

Step 7

Spread the remaining cheese across the top evenly, as best you can. It’s OK if there are a few bare spots, it’ll make for a delicious texture. Sprinkle to cayenne pepper over the top.

Step 8

Cover tightly with aluminum foil and place in the oven on the middle rack for 25 minutes, then remove the foil and return to the oven for another 25-30 minutes until browned and bubbling.

Step 9

Let rest at room temperature for at least 15 minutes before serving. It will barely cool, but it will give it time to congeal a bit so it doesn’t run all over the place when you’re attempting to serve it.

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