Jalapeno Scalloped Potatoes
From geckofiend 16 years ago
- 20 minutes to make
- Serves 6
This recipe is served at "Cameron's Steakhouse" in Columbus Ohio. It's a nice zesty twist on an old favorite.
Ingredients
- 1-lb yukon gold potatoes shopping list
- 1-lb idaho potatoes shopping list
- 4 Jalapeños (slice in 1/4 moons) shopping list
- 1/4 Cup shallots (julienne) shopping list
- 1-1/4 Cup chicken stock shopping list
- 1-1/4 Cup heavy whipping cream shopping list
- 6 oz Monteray jack cheese shopping list
- To Taste salt & pepper mix shopping list
- To Taste white pepper shopping list
- Per serving shopping list
- 1/2 oz. monterey jack cheese shopping list
- 3 slices Jalapeño shopping list
How to make it
- Slice Yukon and Idaho potatoes to scalloped potato thickness.
- Melt butter in rondo; sauté shallots and jalapeños until tender.
- Add potatoes to the rondo.
- Add chicken stock to the potatoes, let reduce until almost dry.
- Add heavy cream, let thicken and add Monterey Jack cheese.
- Add salt & pepper mixture and also white pepper to taste.
- Portion out potatoes into au gratin dishes. These dishes may be held in the refrigerator.
- When ready to serve, top au gratin dish with additional 1/2 ounce of Monterey Jack cheese and bake in the oven until hot in the middle.
- Top with 3 slices of jalapeño.
The Rating
Reviewed by 3 people-
yum. gotta try this.
cheryilyn
in Salem loved it
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Just perusing the "Fiery Hot" group and stumbled upon this one. Wow! I'm a fan! Thanks.
crabhappychick
in Pittsburgh loved it
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Okay, Geckofiend....made these for dinner tonight and my husband and I are in love....with the potatoes, too! FANTASTIC recipe and worth the calories. Thanks!
crabhappychick
in Pittsburgh loved it
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