Spicy Pepper-Jack Au Gratin Potatoes |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) extra virgin olive oil |
1 onion, chopped |
1 jalapeno, seeded and chopped |
4 slice(s) bacon, cooked and chopped |
3 tablespoon(s) parsley, chopped |
16 ounce(s) pepper-jack cheese, shredded |
6 - 8 red potatoes, peeled, thinly sliced (not russet) |
2 cup(s) beschamel sauce (recipe below) |
4 tablespoon(s) flour |
4 tablespoon(s) butter |
1/8 teaspoon(s) black pepper, ground |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) dry mustard |
1/4 teaspoon(s) worcestershire sauce |
2 cup(s) milk |
Directions:
1. (Prepare Bechamel sauce as directed below.)
2. Saute chopped onion and jalapeno in olive oil until tender. Add the onion and jalapeno mixture to the Beschamel sauce. Add 1 cup of pepper-jack cheese; stir until incorporated. Set aside.
3. Slice red potatoes very thinly and blanch in boiling water for approximately 5 minutes until tender. Spray bottom of a round casserole dish with non-stick cooking spray. Layer potatoes, then spread a layer of Bechamel, sprinkle with bacon and parsley, then sprinkle with pepper-jack. Repeat 3 times. Top with remaining pepper-jack and bake at 350 degrees for 30-40 minutes. Set to broil for last 5 minutes to brown top.
4. Bechamel Sauce: Melt butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually add milk, whisking constantly. Simmer over medium heat, whisking constantly, until sauce is thick (do not boil). Remove from heat and add salt, pepper, dry mustard and Worcestershire.
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