Potato Gratin with White Cheddar Cheese & Jalapeños
By: Chef Joseph Youkhan – Savannah Chop House
Makes 8 Servings
2 1/2 C Whipping Cream 3/4 C Jalapeños – finely pickled 2 T Salt 3/4 t Ground black pepper 4 lb Yukon gold potatoes – peeled, cut into 1/4-inch-thick rounds 2 C Packed grated sharp white cheddar cheese (about 8 ounces) Preheat oven to 375 degrees F. Butter 13x9x2-inch glass baking dish. Whisk cream, jalapeños, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool 10 minutes before serving.
