Printer's Row Scalloped Potatoes
with Jalapeno Chiles

No Photo


  • 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 jalapeno chile, finely chopped


  1. Per portion: Heat 1 teaspoon butter in 6-inch skillet. Add 1 tablespoon onion; sauté.
  2. Add 1 sliced potato with salt, pepper and nutmeg; stir gently.
  3. Smooth layer of potatoes; add 1/4 cup milk. Simmer 1 minute.
  4. Sprinkle with 1 ounce Parmesan cheese.
  5. Pour 2 tablespoons cream over top and sprinkle with 1 teaspoon jalapeno.
  6. Bake at 350 degrees F until golden brown, about 15 minutes.

Yield: 12 portions

Source: Chef-Owner Michael Foley, Printer's Row, Chicago, Illinois

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