Chili Cheese Potato Gratin

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 500 g cream
• 100 g butter
• 100 g Parmesan, freshly grated
• 150 g Cheddar, grated
• 1 onion(s)
• 1 clove(s) garlic
• Chili pepper(s), amount to taste
• ½ tbsp smoked paprika powder
• ½ tbsp paprika powder, sweet
• 1 sprig(s) rosemary
• 2 tsp, heaped salt
• 1 tsp, heaped pepper
• 1 pinch(s) nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Peel and grate the potatoes and finely chop the onion, garlic, and chili. Melt the butter in a saucepan and fry the onions until golden brown. Then add the chili (amount depending on how spicy you like it) and paprika to the onions and let it cook briefly while stirring. Deglaze with the cream, then rinse the cream bottle with a little more water and add it. Season with plenty of salt and pepper, grate the nutmeg, and add the rosemary sprig. It can be oversalted, as the potatoes will absorb a lot of the flavor later. Now add the grated potatoes and simmer for about 15 minutes over medium heat until the cream sauce has reduced slightly. Preheat the oven to 180°C (top/bottom heat). Remove the rosemary sprig and add half of the grated cheese to the potatoes, seasoning with salt if necessary. Transfer everything to a baking dish and sprinkle with the remaining cheese. Bake in the oven for about 30 minutes. Check the potatoes’ doneness after 20 minutes. Let them cool slightly after removing them. Enjoy, and don’t burn your mouth!