Jalapeño Au Gratin & Asparagus With Hollandaise. Easy Steakhouse Sides @ Home | STEAKHOME

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella cheese

Emmental is a more affordable option with similar melting properties.

Thinly slice the potatoes and set aside.

Grate 100g each of Jarlsberg, Provolone Picante, and low moisture mozzarella cheese.

Thinly slice jalapenos and garlic, and set them aside in a ramekin.

In a medium heat pan, sauté the jalapenos and garlic in neutral oil until slightly brown, about 3-4 minutes.

Add 3 bay leaves to the pan and sauté for another minute.

Pour 300g of heavy cream into the pan with the jalapenos and garlic, and lower the heat to a low simmer.

Add the sliced potatoes to the pan, seasoning them with salt and pepper as you layer them in.

Repeat layering the potatoes and cheese until the dish is full, finishing with a layer of cheese on top.

Clean the sides of the dish to remove any cream residue before placing it in the oven.

Preheat the oven to 400°F, then lower it to 375°F before placing the dish inside.

Bake for about 20-25 minutes, checking for resistance with a paring knife to determine doneness.

While the potatoes are baking, prepare the asparagus by bending it to find the natural breaking point and trimming the ends.

Blanch the asparagus in salted boiling water for a couple of minutes, then shock them in ice water to stop the cooking process.

Melt 113g (1/4 pound) of unsalted butter in a pan and prepare the malt sauce by combining 1 tablespoon of rice wine vinegar, blood orange zest, and juice of half a blood orange in a bowl.

Whisk 1 egg yolk in a clean metal bowl, adding a dash of the blood orange mixture to prevent splitting.

Slowly add the melted butter to the egg yolk mixture while whisking over low heat until thickened to a mayonnaise-like consistency.

Season the sauce with cracked pepper and salt, and adjust the consistency with more blood orange mixture if needed.

Grill the asparagus on a hot griddle pan until marked, turning intermittently.

Once the potatoes are done, finish them with freshly cut parsley and test the asparagus for doneness before plating.

Serve the asparagus with the malt sauce ladled on top alongside the jalapeno au gratin potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens