Creamy Jalapeno Gratin Potatoes

I have to confess this is my second try on this recipe.  I made them a few days ago and the flavor was great but I should have parboiled the potatoes and added extra cheese so here is the second try which is very delicious.

Creamy jalapeno gratin potatoes

  • 2 pound potatoes
  • 2 Tbs diced jalapeno
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 4 o.z. cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • additional 4 o.z. cheddar cheese
  • 1/4 cup coarse bread crumbs

Peel the potatoes if desired; dice into small cubes and cover with cool water.  Bring to boil and simmer for 8 minutes.  Drain and mix with remaining ingredients except for additional cheddar and bread crumbs. Pour into greased casserole.  Top with additional cheddar and bread crumbs.  Bake at 350 degrees for 30 – 40 minutes; if desired bump heat up to 375 for the last few minutes while bread crumbs toast.

Enjoy ~ Kimberly


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