Southwestern Potato Gratin
Indulge in the bold flavors of the Southwest with this creamy and cheesy Southwestern Potato Gratin. Thinly sliced Russet potatoes are layered with a rich cream sauce infused with mild salsa, smoky chipotle chili powder, cumin, and diced green chilies, bringing a gentle heat and vibrant spice to every bite. Topped with a luscious blend of sharp cheddar and Monterey Jack cheeses, this baked masterpiece achieves the perfect golden brown finish in the oven. Ideal as a comforting side dish or standout vegetarian main, this gratin is garnished with fresh green onions and optional cilantro for a pop of freshness. With its irresistible Tex-Mex twist, this dish is sure to elevate your dinner table while satisfying every craving for cheesy, creamy comfort food. Perfect for potlucks, holidays, or weeknight dinners, it's a must-try recipe!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups Heavy cream
- 1 cup Mild salsa
- 2 cups Shredded sharp cheddar cheese
- 1 cup Grated Monterey Jack cheese
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Ground cumin
- 2 cloves Minced garlic
- 4 ounces Diced green chilies
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Sliced green onions
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Peel the potatoes and slice them thinly, about 1/8-inch thick. A mandoline slicer works best for even slices.
In a medium saucepan, combine the heavy cream, salsa, chipotle chili powder, cumin, garlic, diced green chilies, salt, and black pepper. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally to combine the flavors.
Spread a single layer of sliced potatoes evenly across the bottom of the prepared baking dish.
Pour about one-quarter of the cream mixture over the potatoes and sprinkle with a small handful of the shredded cheddar and Monterey Jack cheeses.
Continue layering the potatoes, cream mixture, and cheeses until you've used up all the ingredients, finishing with an extra sprinkling of shredded cheddar on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the potatoes are fork-tender.
Let the gratin cool for 10 minutes. Sprinkle with sliced green onions and cilantro before serving.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 845 mg | 18% | |
*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.
