Scalloped Potatoes with Jalapeño

Scalloped Potatoes with Jalapeño

Michael Foley
Printer’s Row
Chicago, IL

Yield: 12 servings
Calories: 451
Sodium: 643 mg
Fat: 23 g
Protein: 18 g
Cholesterol: 73 mg



Method Per Individual Order
  1. Heat 5- or 6-inch gratin, skillet or pan. Add 1 teaspoon butter and sauté 1 tablespoon onion.
  2. Add 1 sliced Idaho potato (6 oz.); stir gently. Season with salt, pepper and nutmeg.
  3. Smooth top layer of Idaho potatoes, then add 1/4 c milk. Simmer 1 minute. Sprinkle with 1 oz. Parmesan cheese. Pour 2 tablespoons cream over top; sprinkle with 1 teaspoon jalapeño pepper.
  4. Bake in 350ºF oven until cooked through and golden brown, about 15 minutes.
  5. Note: If desired, processed Idaho potato slices may be substituted for fresh potatoes. Follow manufacturer's instructions for dehydrated potatoes and/or frozen potatoes.