Potatoes Au Gratin

Ingredients

• 2 1/2 TBS Unsalted Butter (- DIVIDED)
• 2 medium Jalapeno Peppers (– stemmed, seeded, and finely diced (about 1/3 cup))
• 1 large Leek (– white and light green parts only, thinly sliced (about 1 1/2 cups))
• 2-3 cloves Garlic (– peeled and minced)
• 3 ounces Colby Cheese (– freshly shredded (about 1 cup))
• 2.5 ounces Pepper Jack Cheese (– freshly shredded (about 3/4 cup))
• 3 Cups Heavy Cream (- (24 ounces))
• 1 1/2 tsp Fresh Thyme Leaves (– roughly chopped)
• 2.25 to 2.5 pounds Russet Potatoes (– washed, dried, and peeled (about 3 medium potatoes) (SEE NOTES))
• To taste Kosher Salt and Ground Black pepper
• Optional Garnishes: Flakey Salt

Instructions

1. 1

   Sauté Veggies and Aromatics: Heat 1 ½ tablespoons of butter in a skillet over medium to medium-high heat. Once melted, add the jalapeños, leeks, and season with ¼ teaspoon salt and a 1/8 tsp pepper. Sauté, stirring frequently, until the veggies are just softened, about 3 minutes. Then add the garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute. Remove the skillet from the heat and transfer the veggie mixture to a plate. Set aside and let the veggies cool completely.

2. 2

   Preheat Oven and Prep Casserole Dish: Adjust oven rack to the center position and then preheat the oven to 400-degrees Fahrenheit. Use 1 tablespoon of butter to grease the inside of a 2 ½ quart casserole dish and then set the dish aside.

3. 3

   Mix Cheeses: To a large mixing bowl, add both shredded cheeses and mix them together. Then remove 1/3 of the shredded cheese (about ¾ cup), add it to a small bowl, and set it aside (this will be for topping the casserole).

4. 4

   Mix Cream Sauce: To the large bowl with the shredded cheeses, add the heavy cream, thyme leaves, and cooled leek-jalapeno mixture (from step 1). Season with 1 ¾ teaspoons kosher salt and ½ teaspoon pepper. Stir well to combine and then set aside.

5. 5

   Peel and Slice Potatoes: Use a mandoline or the slicing attachment on your food processor to carefully slice each peeled potato into 1/16- to 1/8-inch-thick coins.

6. 6

   Add Sliced Potatoes to Cream Mixture: Add Thinly Sliced Potatoes to Cream Mixture: Add the thinly sliced potatoes to the bowl with the cheese and cream mixture. Use your hands to gently toss the potatoes until every single slice is well coated. (Note: Try to make sure none of the potato slices are sticking together.)

7. 7

   Arrange Potatoes in Casserole Dish: Pour a quarter of the potato mixture into the prepared casserole dish and use your hands to spread them out evenly in the dish, making sure every slice of potato is well coated in the cream mixture. Continue dumping out and arranging all the sliced potatoes in the prepared baking dish. Then use a rubber spatula to scrape any excess cream and leek mixture from the bowl and pour it over the potatoes.

8. 8

   Bake Covered: Cover the dish tightly with aluminum foil and transfer to the preheated oven. Bake for 40 minutes. Remove from the oven and place the dish on a wire rack.

9. 9

   Bake Uncovered: Uncover, Continue to Bake: Remove the foil and discard. Then return the potatoes to the oven and bake uncovered for 20-25 minutes, or until the top is a pale golden color. Remove from oven and place the dish on a wire rack.

10. 10

    Add Cheese, Continue to Bake: Sprinkle the reserved shredded cheese from step 3 evenly over the top of the potatoes. Then return the potato gratin to the oven and bake uncovered until the top is deeply golden in color and slightly crisped, about 22-28 additional minutes.

11. 11

    Add Cheese, Continue to Bake: Rest, Garnish and Serve Potato Leek Gratin: Remove the potato au gratin from the oven and place on a wire rack. Let the casserole cool for at least 5 to 10 minutes.Sprinkle fresh thyme leaves, parsley, and parmesan cheese over the potato gratin and enjoy while warm.