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Have you ever tried crispy fries with chili crisp? If not, this is your sign to do that now. And if you have, you know how potatoes, no matter how they are cooked, are the perfect vehicle to enjoy the spicy, dynamic flavors of chili crisp. I take the classic pairing of potatoes and chili crisp a step further in this rich, creamy, and cheesy gratin.
There are three main reasons you should make this for your dinner party. First, the spicy, creamy sauce that binds the potatoes together proves that chili crisp and anything dairy belong together. Heavy cream and milk deliciously harmonize with spicy chili crisp so that both ingredients shine together. I would be happy just to toss cooked pasta in the sauce! Back to potatoes. Second, the stunning visual of stacking sliced potatoes vertically will certainly wow the crowd. Ever since I learned this technique from one of my culinary idols, Claire Saffitz, I’ve never gone back. It’s also oddly satisfying to fill up a casserole with lines of stacked potatoes. And, lastly, this dish doesn’t need to be served hot. It’s even better when it’s slightly cold or at room temperature, in my opinion.
Right after it’s baked, it might look like the sauce is broken because of the residual oil from the chili crisp, but the potatoes soak up that oil after a few minutes. Don’t worry if it looks wrong at first; it will find its beauty after a few minutes of waiting. So, you can make it ahead, forget about it, and show off your potato art in a casserole for a crowd.