Printer's Row Scalloped Potatoes with Jalapeño Chiles


  • 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 jalapeño chile, finely chopped


Per portion: Heat 1 tsp butter in 6-inch skillet. Add 1 Tbsp onion; sauté. 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 Tbsp cream over top and sprinkle with 1 tsp jalapeño.

Bake at 350°s; F until golden brown, about 15 minutes.

Makes 4

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