Printer's Row Scalloped Potatoes
with Jalapeno Chiles

Yield: 12 portions

Ingredients

• 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

Instructions

1. Per portion: Heat 1 teaspoon butter ina 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.

Attribution

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