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Ocean Prime’s Jalapeño au Gratin is always a customer favorite. This simple, delicious dish will complement most any holiday meal – especially if you’re looking for a spicy twist on the original.

Ocean Prime’s Jalapeño au Gratin


  • 1 tablespoon oil
  • 5 pounds Idaho potatoes (weight after peeling)
  • 1 quart heavy cream
  • 2 ounces sliced jalapeño pepper
  • 2 tablespoons Kosher salt
  • 1 tablespoon white pepper
  • Grated Gruyere


  1. Use oil to grease a 9×13 baking pan
  2. Peel potatoes and slice 1/8-inch thick on mandolin
  3. Place cream and jalapeños in a sauce pot and simmer (do not boil)
  4. After cream comes to a simmer, season with salt and white pepper, remove from heat and allow to steep for 10 minutes
  5. Shingle one layer of potatoes in the hotel pan and sprinkle with salt and pepper
  6. Repeat step 5 until you have used all of the potatoes and the salt
  7. Pour cream and jalapeños over gratin and wrap with plastic wrap
  8. Top with aluminum foil and poke 4-5 holes with a knife to vent
  9. Bake at 350 for an hour (check to be sure potatoes are cooked through in the center) on a sheet tray
  10. Top with grated Gruyere and place under broiler until bubbly
  11. Serve and enjoy!
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390 W. Nationwide Blvd.   |   Columbus, Ohio 43215   |   614.621.3663