This no-cheese gratin has all the flavour and creaminess to become one of your favourite side dishes. Only a few ingredients and a Mexican Twist are needed! Here is how to make it.
Jalapeno Gratin
-800g potatoes with skin on, thinly sliced
-500 to 600ml cream
-4 garlic cloves, grated
-30g butter
-1 to 2 pickled jalapenos, finely diced and seeds removed
-salt and pepper, to taste
-½ tbsp vegetable oil
1 Set a medium pan to medium heat and once hot, add the oil. Add the thinly sliced potatoes to the pan and pour 500ml of cream. Move the potatoes around so the cream is in contact with all the layers of potatoes. Bring to a simmer, lower the heat to a minimum and cover the pan with a lid. Cook for about 20 minutes.
2 Meanwhile the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the grated garlic and the pickled jalapenos to the butter and stir often until the garlic starts to brown a bit, about 15 minutes. Turn off the heat and reserve.
3 Check the potatoes, the cream should have thickened at this point. Season with salt and pepper to taste and stir so the seasoning and the cream work their way along all the layers.
4 Add the garlic and jalapeno butter to the potatoes and stir again. Taste and adjust seasoning if needed. Turn off the heat once the potatoes are almost done and have started to break a little.
5 Transfer the potato mixture to a baking dish and finish in the oven at 180C until bubbling and golden brown on top, about 15 to 20 minutes.
6 Allow the gratin to rest for about 15 minutes before serving.
Notes
- This gratin is so delicious! No cheese is needed for this dish to be extra creamy and tangy. The pickled jalapenos add a delicious touch of flavour without making it spicy.
- For a different take on this recipe, use Chipotles in Adobo instead of Pickled Jalapenos for a smokey twist.
- Serve with your favourite beef, lamb, chicken or sausages.
If you love potato-based side dishes, try this delicious Street Style Potato Salad, recipe here.
