Jalapeño Parmesan Potatoes Gratin

Creamy, cheesy gratin potatoes are quick and easy to make if you microwave them before baking. Jalapeño and Parmesan add a kick of flavor in two directions - umami and heat.

4 medium Yukon Gold Potatoes, thinly sliced

1 clove garlic, minced

6 oz Swiss cheese, diced

1 Tbsp tarragon leaves (I used dried)

1 clove garlic, minced

1/3 cup half and half

1/2 jalapeño pepper, diced

dash crushed red pepper flakes, to taste

1/4 cup grated Parmesan cheese

Preheat oven to 375F. Layer half the potatoes in a medium oiled casserole. Top with half the Swiss cheese, garlic and tarragon. Salt lightly to taste.

Then layer-on the remaining potatoes, and top with the remaining Swiss cheese. Pour the cream all over the potatoes. Top gratin with jalapeño, red pepper flakes and Parmesan cheese. Season with freshly ground black pepper (I used mixed red, green and black peppercorns).

Microwave potatoes for 10 minutes. Then bake in oven for another 10-15 minutes until brown and bubbly, and potatoes are tender throughout.

Serves 4.

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