Potato and Jalapeno Gratin

This recipe is the perfect compliment to a nice filet or ribeye. It’s a little time consuming, but well worth it in the end. It adds the perfect amount of spice without going overboard. I got the idea from a local steakhouse, but I made it my own.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step: 2

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.

Step: 3

Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.

Per Serving: 580 calories; protein 18.2g; carbohydrates 30.7g; fat 43.9g; cholesterol 157.1mg; sodium 186mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .