Scalloped Potatoes with Jalapeño Chiles

Scalloped Potatoes with Jalapeño Chiles

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


  1. 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.

  2. 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.

  3. Bake at 350F until golden brown, about 15 minutes.