Habanero Potatoes Au Gratin
Turn up the heat on classic comfort food with this fiery yet luxurious Habanero Potatoes Au Gratin. Perfectly tender Yukon Gold potatoes are layered with a rich, velvety sauce infused with the bold kick of habanero peppers, aromatic garlic, and fresh thyme. Each savory layer is blanketed with a decadent blend of sharp cheddar and Parmesan cheeses, creating a dish that’s irresistibly creamy and bubbling with golden, cheesy perfection. Whether topped with crispy breadcrumbs for an extra crunch or served as-is, this crowd-pleasing side dish effortlessly balances bold flavors with indulgent textures. Ideal for spice lovers and adventurous eaters, it’s the ultimate upgrade to your traditional gratin. Ready in just 80 minutes, it’s a standout addition to holiday tables, dinner parties, or cozy family meals.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 2 Habanero peppers, finely minced
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Grated Parmesan cheese
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Peel the potatoes and slice them thinly using a mandoline slicer or a sharp knife, about 1/8 inch thick.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and habanero peppers, cooking for 2-3 minutes until fragrant.
Stir in the heavy cream, whole milk, thyme, salt, and black pepper. Heat the mixture until it starts to steam but does not boil. Remove from heat.
Spread one-third of the sliced potatoes evenly across the bottom of the prepared baking dish. Pour one-third of the cream mixture over the potatoes. Sprinkle one-third of the shredded cheddar and Parmesan cheeses over the top.
Repeat the layering process two more times with the remaining potatoes, cream mixture, and cheeses.
If using breadcrumbs, sprinkle them evenly over the top layer of cheese for added texture.
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and continue baking for 15-20 minutes, or until the top is golden brown and bubbly.
Let the potatoes rest for 10 minutes before serving to allow the dish to set and cool slightly.
Garnish with a sprinkle of fresh thyme if desired, and serve hot.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 159.9 g | 800% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 18.2 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2866 mg | 220% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5382 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
