Creamy Jalapeno Gratin Potatoes

*Note to self:  Do not plant as many jalapeno plants next year unless you want to pickle some!

I am STILL trying to find ways to use up our bountiful crop of jalapenos we go this year.  It has been fun trying some new recipes with these spicy little babies, but it comes to a point that you just don't want to look at them anymore...or is it just me?!  I definitely got that way with my zucchini and the jalapenos are getting there.  

These potatoes were a nice way to mix things up...it's not another hispanic dish or a salsa, but still works really well.  These potatoes turned out creamy and was a perfect side dish to some ham for a Sunday dinner.  Enjoy!

Creamy Jalapeno Gratin Potatoes


2 pound potatoes
2 Tbs diced jalapeno
1 cup sour cream
1/2 cup heavy cream
4 o.z. cheddar cheese
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
additional 4 o.z. cheddar cheese
1/4 cup coarse bread crumbs (I used Panko)

Peel the potatoes if desired; dice into small cubes and cover with cool water.  Bring to boil and simmer for 8 minutes.  Drain and mix with remaining ingredients except for additional cheddar and bread crumbs. Pour into greased casserole.  Top with additional cheddar and bread crumbs.  Bake at 350 degrees for 30 – 40 minutes; if desired bump heat up to 375 for the last few minutes while bread crumbs toast.

Recipe Source:  Charles and Kimberly's Recipes

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