✨ Tooksie’s Jerk Potato Gratin
Chef Alexa
8
20 minutes
90 minutes
French
Sides
Creamy • Spicy • Golden • Ridiculously Good
Ingredients
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2.5 lbs Irish potatoes, thinly sliced (mandoline if possible)
Hot Mother Truffler seasoning (for layering)
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3 tbsp butter
- 1 medium onion, finely chopped
3 tbsp Jerk Me Up Scotchie (2 tbsp if you want it mild, I like 3)
1 whole head garlic, minced
3 tbsp flour
2 ¾ cups half & half or cream
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
½–1 tsp dried thyme
salt + black pepper to taste
21 oz cheese total, shredded
7 oz gruyere
7 oz smoked gouda
7 oz white cheddar or parmesan
(Reserve 1 cup cheese for the topping.)
Directions
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Peel and thinly slice potatoes (⅛ inch).
Place slices in lightly salted water so they don’t brown.
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In a saucepan over medium heat, melt the butter until it starts to brown slightly.
- Add the chopped onions + 3 tbsp Jerk Me Up Scotchie and cook 2 minutes until onions are translucent and the kitchen smells insane.
Add the entire head of minced garlic (yes… a whole head). Cook 1 minute.
Add the flour and cook 1 minute to remove the raw flour taste.
Slowly drizzle in the cream while whisking constantly over low heat so it stays smooth.
Add garlic powder, onion powder, smoked paprika, dried thyme, salt + black pepper. Simmer 2 minutes.
Add all the shredded cheese except the 1 cup reserved for topping.
Stir until melted, glossy, and ridiculous (this is your liquid gold.)
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Grease a 9×13” baking dish.
- Drain the potatoes and pat dry.
Arrange potatoes in even layers, slightly overlapping.
Lightly season the layers with Hot Mother Truffler.
Pour the jerk cheese sauce all over and gently shake the pan to settle everything.
Top with the reserved cheese.
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Spray a sheet of foil with nonstick spray (so none of your cheese sticks).
- Cover the dish tightly.
Bake 90 minutes at 325°F (165°C) until potatoes are tender.
Remove foil and broil 3–5 minutes until golden and bubbly.
