Recipe for Printer's Row Scalloped Potatoes With Jalapeno Chiles from the Restaurant section.
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.
We hope you enjoy your freshly made Printer's Row Scalloped Potatoes With Jalapeno Chiles. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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