Potatoes au gratin made with Cajun spice for an extra kick of flavor! The Cajun seasoning just seems to go so well with potatoes and cheese. It makes them extra special! I’d dare to say au gratin potatoes are better than even the best mashed potatoes — and they’re easier to make too!
Whether you’re looking to up your holiday side dish game, or simply for a comforting and indulgent way to spruce up your next dinner!!
Cajun Potato GratinCourse: MainCuisine: Italian
5-6 Yukon Gold potatoes
1 tablespoons olive oil
1 shallot minced
1 tbsp garlic minced
1 jalapeño, chopped (optional)
2 tsp Cajun seasoning
1 cup heavy cream
1 cup shredded Ghost pepper jack cheese
1/4 cup parmesan cheese
salt and freshly ground pepper
1 tbsp Fresh thyme and more for garnish
- Preheat an oven to 375°F. Grease shallow baking dish with butter or non-stick cooking spray.
- Using a mandolin, cut the potatoes into slices, 1/8 inch thick. Arrange the potato slices, slightly overlapping, on the bottom of the baking dish and season with salt and pepper.
- In a skillet heat olive oil. Add shallots and garlic and sauté́ until 4-5 minutes. Add chopped jalapeño, Cajun seasoning and fresh thyme and let it cook for another minute. Add cream and bring to a simmer. Simmer until couple of minutes making sure to stir to prevent sticking. Stir in 3/4 cup of the ghost pepper jack cheese and parmesan and cook until melted. Remove the mixture from the heat. Season with salt and pepper.
- Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining 1/4 cup of cheese evenly on top.
- Bake until the mixture is golden brown bubbly, and the potatoes are tender, about 45-50 min. Let the gratin rest for about 15 minutes. Garnish with thyme and serve immediately.