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Southwest au gratin potatoes are cheesy, spicy, and packed with Southwestern flavors. This casserole of thinly sliced potatoes is baked in a creamy cheese sauce until bubbly and tender. This is the perfect side dish for holiday meals or potlucks!
Potatoes and Cheese: A Dynamic Duo
Just like meat and potatoes go fabulous together, potatoes and cheese are a match-made for side dish heaven. Inspired by Firebirds’ Southwest au gratin potatoes, this cheesy potato casserole dish is the perfect accompaniment for any entertaining event. Be it a potluck, a holiday dinner, or even a dinner at home; Southwest au gratin potatoes is a unique twist on a comfort classic.
How to Make Southwest Au Gratin Potatoes
You’ll see how easy making Southwest au gratin potatoes is! First you’ll make the cheese sauce on the stovetop then arrange the thinly sliced potatoes in the casserole dish. You’ll pour the cheese sauce on top, sprinkle generously with cheese, then bake! See? It’s really that easy.
Equipment Pro Tip
Invest in a mandolin slicer! You don’t need to get the huge heavy duty ones that take up a lot of space, you can get a handheld one. I actually have this exact one and have had it for years. A mandolin is the way to get paper-thin slices, unless you have a real steady hand and very exact knife skills! You can also use it for a multitude of dishes. I use it all the time in my cucumber salad, pickled onions, and zucchini chips.
Variations
- Fry up some bacon and finely chop it up and mix it into the cheese mixture! Potatoes, cheese, AND bacon — that just sounds absolutely divine.
- Add in another cheese to make it a three cheese potatoes au gratin! Colby Jack would be a great addition or a Monterey Jack.
- For texture, you could melt butter in a small skillet then add in breadcrumbs or panko breadcrumbs and lightly toast it. Sprinkle it on top of the potatoes before baking.
Make Ahead Instructions
If you’re trying to lighten up the load on a big cooking day, you can prepare the entirety of the casserole dish the day before and cover it and refrigerate until you’re ready to bake it.
Alternatively, you can also pre-slice the potatoes and keep them in a large bowl of cold water (completely covered) until ready to use. When ready to use, drain and arrange in the casserole dish as instructed below.
Storage Instructions
Allow leftovers to cool then store in an airtight container for up to 5 days. It is not suitable for freezing.
Serving Suggestions
Serve Southwest au gratin potatoes with a hearty meatloaf for dinner or with your Thanksgiving turkey or Christmas ham.
Southwest Au Gratin Potatoes
Equipment
Ingredients
- 2 cups pepper jack cheese, shredded
- 2 cups smoked cheddar cheese, shredded
- 2 tablespoons butter
- 1 medium white onion, finely diced
- 1 medium jalapeno, thinly sliced (keep the seeds in if you like it hot)
- 3 cloves garlic, finely minced
- 2 tablespoons all purpose flour
- 1 cup heavy cream
- 1 cup chicken stock
- 1 teaspoon seasoned salt
- Freshly cracked black pepper
- 2 pounds Yukon gold potatoes, thinly sliced with a mandolin, about ⅛” thick
Instructions
- Preheat the oven to 400 °F (204 °C) and lightly grease a 9×13 inch baking dish. Set aside.
- In a large bowl, mix together the cheeses so they’re evenly distributed. Set aside.2 cups pepper jack cheese, 2 cups smoked cheddar cheese
- In a skillet over medium high heat, melt butter. Add the onion, jalapeno, and garlic. Cook until softened and fragrant, about 5 minutes.2 tablespoons butter, 1 medium white onion, 1 medium jalapeno, 3 cloves garlic
- Sprinkle flour on top, stir around and cook for 2-3 minutes to cook off the raw flour.2 tablespoons all purpose flour
- Gently pour in the heavy cream and chicken stock and allow to thicken slightly. Add the seasoned salt and freshly cracked black pepper.1 cup heavy cream, 1 cup chicken stock, 1 teaspoon seasoned salt, Freshly cracked black pepper
- Add in ⅔ of the cheeses and mix until all melted and the mixture is smooth. Remove from heat.
- Spread a thin layer of the cheese sauce on the bottom of the baking dish then arrange potato slices in your baking dish so that they are stacked horizontally and overlapping each other slightly. Repeat with sauce, potato slices, sauce, potato slices, until all the potatoes are used up. The sauce should be your last layer (the top).2 pounds Yukon gold potatoes
- Sprinkle remaining shredded cheese on top, cover the baking dish with foil, then bake for 30 minutes. After 30 minutes, remove the foil then bake for another 25 minutes until all bubbly and potatoes softened.
- If you prefer a nice browned top, turn on the broiler for 2-3 minutes (KEEP AN EYE ON IT) to get a nice crusty top.
- Allow to cool slightly for 10-15 minutes before serving.
Nutrition
Photographs by Meg McKeehan Photography
