| Scalloped Potatoes with Jalapeño |
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Yield: 12 servings
Approximate nutritional analysis per serving:
451 calories; 23g fat (208 calories from fat); 18g protein;
43g carbohydrate; 73mg cholesterol; 643mg sodium
(does not include
optional ingredients)
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Recipe compliments of
Chef-Proprietor Michael Foley, Printer’s Row, Chicago,
IL |
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INGREDIENTS:
- 1/4 c Butter 2 oz.
- 3/4 c Onion, finely chopped
- 12 Idaho Potatoes, peeled and thinly
sliced 41/2 lbs.
- Salt and pepper to taste
- Ground nutmeg to taste
- 3 c Skim milk 11/2 lbs.
- 4 c Parmesan cheese, freshly grated 12
oz.
- 1 1/2 c Heavy cream 12 oz.
- 1/4 c Jalapeño pepper, finely chopped
DIRECTIONS:
- Heat 5- or 6-inch gratin, skillet or pan.
Add 1 teaspoon butter and sauté 1 tablespoon onion. Add 1
sliced Idaho Potato (6 oz.); stir gently. Season with salt,
pepper and nutmeg. 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. Bake in 350ºF oven until
cooked through and golden brown, about 15 minutes.
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