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Close-up of a cheesy baked casserole topped with sliced jalapenos, with a wooden spoon scooping out a portion, showing creamy and melted cheese layers.
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Southwest Au Gratin Potatoes

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.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings: 6
Author: Julie Chiou

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 9x13 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
    A bowl filled with a mixture of shredded yellow and white cheese on a light-colored surface.
  • 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
    Chopped onions and sliced jalapeños sautéing in a stainless steel pan.
  • 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
    A saucepan with chopped onions and jalapeños sautéing, a wooden spoon, and cream being poured in from a measuring cup.
  • Add in ⅔ of the cheeses and mix until all melted and the mixture is smooth. Remove from heat.
    A metal pan filled with creamy sauce and shredded cheese being stirred with a wooden spoon.
  • 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
    Sliced yellow potatoes are layered over a creamy cheese sauce in a rectangular baking dish, ready to be assembled for baking.
  • 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.
    A rectangular baking dish filled with uncooked casserole topped with a layer of shredded cheese.
  • 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

Serving: 1 serving | Calories: 613 kcal | Carbohydrates: 34 g | Protein: 24 g | Fat: 43 g | Saturated Fat: 26 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 0.2 g | Cholesterol: 127 mg | Sodium: 968 mg | Potassium: 818 mg | Fiber: 4 g | Sugar: 4 g

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