Potato Chorizo Au Gratin

Preheat convection oven to 300 F. or conventional oven to 325 F. Butter a 2-1/2-inch- deep half-size hotel pan, a 2-quart casserole or 12 (8-ounce) ramekins.

Peel potatoes and slice 1/16-inch thick with a mandolin. Place slices in cold water while working. Meanwhile, bring a large pot of water to a boil.

Add sliced potatoes to boiling water. When water returns to a boil, cook 1 minute or just until potatoes are translucent. Drain and rinse with cold water. Spin dry in a salad spinner or pat dry between towels.

Cook chorizo or sausage over medium-high heat until browned and most of the fat is rendered. Drain on paper towels. In bowl, combine cheeses and salt. Mix well.

Shingle one-third of the potatoes evenly in pan, top with one-third the cheese and half the sausage, onion and jalapeño. Repeat layers. End with remaining one-third of potatoes and cheese. (Or portion layers in ramekins.) Pour cream evenly over potatoes to cover at least 1⁄2-inch depth from bottom of pan. Cover with foil, tenting if needed to keep from touching the cheese.

Bake in preheated oven 1-1/2 to 2 hours (about 45 minutes for ramekins), or until barely bubbling on the edges and potatoes are tender-firm. Test by inserting a pick in center. Remove foil and bake about 20 minutes until golden brown.

Cool 15-20 minutes before serving. Leftovers can be reheated.