Description
Creamy, spicy, cheesy, deliciousness.
Ingredients
Units
Scale
- 2 lbs yellow potatoes, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 medium jalapeno, thinly sliced
- 3 garlic cloves, minced
- 2 1/4 C heavy cream
- 2 C smoked pepper jack
- 2 C medium cheddar cheese
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1/2 tsp hot chili powder
- 1/4 tsp ground cumin
- 1/4 tsp dried Mexican oregano
- 1/4 tsp seasoned salt, to taste
- 1/8 tsp cayenne pepper, optional
Instructions
- 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.
- 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.
- 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.
- 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.
- Once the cheese has completely melted into the sauce, remove it from heat. Taste it for seasonings and adjust as you like.
- 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.
- 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.
- 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.
- 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.
Notes
There are tips for success in the post above the recipe.
- Prep Time: 30
- Cook Time: 50
