Time 1h35m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside. In a medium bowl, combine the poblano strips and corn. In a small bowl, mix together the half-and-half and crema. Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer. Let stand 10 minutes before serving. Cook’s Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
Number Of Ingredients 10 Steps:
Cook the bacon, set aside on paper towels to drain and crumble when cool. Meanwhile, melt the butter in a pan over medium heat, cook until frothy, sprinkle in the flour and cook, stirring, until a light golden brown. Mix in the milk and simmer, stirring, until it starts to thicken before adding the cheese, cooking until melted and seasoning with salt and pepper to taste. Spread some of the cheese sauce in the bottom of an 8-inch square baking pan topped with layers of potatoes, cheese sauce, bacon and sliced jalapenos all finally topped with the cheddar cheese. Bake in a preheated 350°F oven until the potatoes are tender, the sides are bubbling and the cheese on top is a light golden brown, about 45 minutes. OPTIONS: Top with panko breadcrumbs for a crispy topping. Assemble the gratin the day before and just bake on the day of.
Time 55m Yield 6 Number Of Ingredients 9 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl. Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish. Bake until the potatoes are completely tender, about 30 minutes.
Time 1h15m Yield 6 Number Of Ingredients 6 Steps:
Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook and stir 1 minute. Arrange half of the potato slices in baking dish. Mix salt and pepper; sprinkle potatoes with half of the mixture. Layer with half of the bell pepper mixture and one-third of the cheese. Repeat layers with remaining potato slices, salt mixture, bell pepper mixture and cheese. Cover; bake 40 minutes. Uncover; bake 10 minutes longer or until cheese is lightly browned and potatoes are tender.
Time 1h50m Yield 6 Number Of Ingredients 6 Steps:
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.
Time 2h Yield 8 serving(s) Number Of Ingredients 13 Steps:
Place the potatoes in a large pot and cover with water by at least 1 inch. Add the salt. Cook the potatoes over moderate heat until they are tender (about 25 minutes). Drain the potatoes, allow to cool. When potatoes have cooled enough to handle, slice them very thin. Preaheat the oven to 350°F. Grease a large baking dish (9x13). Warm the butter and oil in a sacuepan over medium heat. When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened. Stir in the pimientos, the jalapenos, and the jalapeno liquid. Sprinkle the flour over the vegetables; mix it in well. Pour the milk in gradually, stirring to avoid lumps. Simmer briefly until the mixture is thickened. Remove the pan from the heat, add the grated cheese, mix well. Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce. Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed. Serve the potates hot.
More about “potato and jalapeno gratin recipes”
Time 1h50m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix potatoes, jalepeno and onions and put in a buttered baking dish. Mix cream, garlic, salt, black pepper and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a 350F pre-heated oven and bake for 1-1/2 hours or until potatoes are tender. Remove potatoes from oven and sprinkle with parmesan cheese. Return dish to oven uncovered and bake for 10 more minutes or until brown.
