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Scalloped Potatoes with Jalapeņo
Recipe courtesy of Michael Foley, Chef/Proprietor, Printer's Row, Chicago, IL
Yield: 12 servings
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
Method Per Individual Order
- 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.
Note: If desired, processed Idaho Potato slices may be substituted for fresh potatoes. Follow manufacturer's instructions for dehydrated potatoes and/or frozen potatoes.
Estimated Nutritional Analysis per Serving:
451 calories; 23g fat (208 calories from fat); 18g protein; 43g carbohydrate; 73mg cholesterol; 643mg sodium
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