Scalloped Potatoes with Jalapeño

Ingredients:

  • 1/4 cup butter 2 oz.
  • 3/4 cup onion, finely chopped
  • 12 Idaho potatoes, peeled and thinly sliced 41/2 lbs.
  • Salt and pepper to taste
  • Ground nutmeg to taste
  • 3 cups skim milk 11/2 lbs.
  • 4 cups Parmesan cheese, freshly grated 12 oz.
  • 1 1/2 cups heavy cream 12 oz.
  • 1/4 cup jalapeño pepper, finely chopped

Directions:

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.
Print Recipe

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

Source:
Michael Foley
Printer’s Row
Chicago, IL

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