Scalloped Potatoes with Jalapeño
Recipe by Michael Foley, Chef/Proprietor of Printer's Row in Chicago, Illinois.
1/4 cup butter (2 ounces)
3/4 cup onion, finely chopped
12 Idaho potatoes, peeled and thinly sliced (4 1/2 pounds)
Salt and ground black pepper to taste
Ground nutmeg to taste
3 cups skim milk
4 cups freshly grated Parmesan cheese (12 ounces)
1 1/2 cups heavy cream (12-ounce)
1/4 cup jalapeño pepper, finely chopped
- Heat gratin, skillet or oven-proof pan. Add butter and sauté onion.
- Add sliced Idaho potatoes; stir gently. Season with salt, pepper and nutmeg.
- Smooth top layer of Idaho potatoes, then add milk. Simmer 1 minute. Sprinkle with Parmesan cheese. Pour cream over top; sprinkle with jalapeño pepper.
- Bake in 350°F (175°C) oven until cooked through and golden brown.
Makes 12 servings.
Note: If desired, processed Idaho potato slices may be substituted for fresh potatoes. Follow manufacturer's instructions for dehydrated potatoes and/or frozen potatoes.
Nutritional Information Per Serving (1/12 of recipe): Calories: 451; Total Fat: 23g; Cholesterol: 73mg; Total Carbs: 43g; Protein: 18g; Sodium: 643mg.
Recipe and photograph courtesy of the Idaho Potato Commission.