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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cup(s) heavy cream |
1 cup(s) half and half |
2 teaspoon(s) kosher salt |
1 1/2 teaspoon(s) black pepper |
1 small jalapeno |
4 cup(s) grated cheese |
5 pound(s) russet potatoes |
Directions:
1. Heat cream and half-and-half in large sauce pot on medium high heat to simmer.
2. Add salt and black pepper.Finely dice the jalapeño. When cream is hot, reduce heat to low. Add cheddar cheese and blend in thoroughly. Remove from heat.Peel potatoes and slice into 1/4-inch-thick circles.Combine potatoes and cream mixture.Add jalapeños and mix well. Butter the sides and bottom of a 9 x 13-inch baking dish.Place potato mixture in dish and evenly distribute the potatoes.Cover with aluminum foil. Bake in 350°F oven for one hour.
3. Remove foil and bake an additional 15 minutes to brown top.
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