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printer's row scalloped potatoes with jalapeno chiles |
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Printer's Row Scalloped Potatoes with Jalapeno ChilesSource: Chef-Owner Michael Foley, Printer?s Row, Chicago Yields 12 portions 1/4 cup butter, divided 3/4 cup onion, finely chopped, divided 12 potatoes, peeled, thinly sliced Salt and pepper to taste Ground nutmeg to taste 3 cups skim milk, divided 4 cups Parmesan cheese, freshly grated 1 1/2 cups heavy cream 1/4 cup jalape?o chile, finely chopped Per portion: Heat 1 teaspoon butter in 6-inch skillet. Add 1 tablespoon onion; saute. Add 1 sliced potato with salt, pepper and nutmeg; stir gently. Smooth layer of potatoes; add 1/4 cup milk. Simmer 1 minute. Sprinkle with 1 ounce Parmesan cheese. Pour 2 tablespoons cream over top and sprinkle with 1 teaspoon jalape?o. Bake at 350 degrees F until golden brown, about 15 minutes. |
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