Ingredients Jump to Instructions ↓

  1. 2 pounds russet potatoes, peeled and sliced

  2. 1/8 inch thick 2 cups shredded Gruyere cheese

  3. 3 jalapeno peppers, seeded and minced (wear gloves)

  4. 1 pinch salt and ground black pepper to taste

  5. 2 cups heavy whipping cream

  6. 1 tablespoon paprika

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. 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. Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.


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