Jalapeño Cheddar Sweet Potato Au Gratin

 JW & KATHRYN’S WORLD FAMOUS JALAPENO CHEDDAR SWEET POTATO ES AU GRATIN

Sweet potato jalapeno & cheddar au gratin

 

Idaho potatoes ​​1 ½ pound

Sweet potatoes​​1 ½ pound 

Heavy cream​​2 cups 

Garlic-chopped​​1 teaspoon for cream mixture

Garlic-chopped ​​1 teaspoon for baking dish

Kosher salt​​2 teaspoon 

Nutmeg​​½ teaspoon

Sharp cheddar cheese​2 cups 

Pickled jalapenos​2 tablespoons 

Bread crumbs ​​½ cup 

Butter whole unsalted​½ cup 

 

• Pour the cold heavy cream into the heavy deep sauce pot

• Slice the potatoes on a mandoline approximately ¼ inch thick straight into a heavy deep sauce pot. 

• Once the potatoes are sliced add the kosher salt, chopped pickled jalapenos, and chopped garlic

• Place the sauce pot over low to medium heat. Slowly heat up the mixture to a slow simmer. Be sure to taste the cream mixture, the flavor should have a good balance of seasoned cream with hints of garlic, jalapeno and seasoned cream.

• This mixture will simmer approximately 15-20 minutes.  Once the cream becomes thick and the potatoes are slightly fork tender, remove from the heat. 

• Prepare a heavy duty baking pan by coating the bottom and side surfaces with softened butter. Add the second raw garlic. 

• Transfer the heavy cream, potato mixture to the prepared baking pan. 

• Top with cheddar cheese and bread crumb

• Cover with plastic wrap, then with foil. 

• Place in pre-heated 400 degree oven for 20 minutes.

• After the 20 minutes remove the plastic wrap and foil and bake for an additional 10 minutes or until the top of the au gratin is golden brown

• Ready to eat!! Let me know how it goes