Yield: 12 portions
Butter – 1/4 cup, divided
Onion – finely chopped 3/4 cup, divided
Potatoes – peeled, thinly sliced 12
Salt,pepper – to taste
Ground nutmeg to taste
Skim milk 3 cups, divided
Parmesan cheese, freshly grated 4 cups
Heavy cream 1 1/2 cups
Jalapeño chile, finely chopped 1/4 cup
Method:-
- Per portion: Heat 1 tsp. butter in 6-in. skillet. Add 1 Tbsp. 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 oz. Parmesan cheese. Pour 2 Tbsp. cream over top and sprinkle with 1 tsp. jalapeño.
- Bake at 350F until golden brown, about 15 minutes.