Creamy Jalapeno Scalloped Potatoes
From luisascatering 14 years ago
Ingredients
- 1 clove garlic, slighlty crushed shopping list
- 1/2 cup milk shopping list
- 1/2 cup heavy cream shopping list
- 1 tablespoons unsalted butter shopping list
- 1 shallot, minced shopping list
- 1 small jalapeno, seeds and membrane removed, minced shopping list
- salt and white pepper -- to taste shopping list
- nutmeg -- pinch shopping list
- smoked paprika -- pinch shopping list
- 2 large potatoes (russet or yukon gold), peeled and thinly sliced shopping list
- freshly grated parmesan cheese, to taste (manchego would be awesome in this too!) shopping list
How to make it
- Preheat oven to 375°F.
- Place the garlic, salt, pepper, nutmeg, smoked paprika, milk and cream in a saucepan and bring to a slow simmer over low heat. Simmer for 8-10 minutes.
- While the milk simmers, saute the shallot and jalapeno in the butter until soft. Add to the milk mixture. Remove the crushed garlic clove.
- Butter the bottom of a small gratin dish or baking pan. Layer half the potatoes nicely in the dish. Cover with a light sprinkle of cheese.
- Pour over half the milk mixture over the potatoes. Layer the rest of the potatoes on top of the first layer, cover with the remaining cheese and pour over the rest of the milk.
- Bake uncovered until the potatoes are cooked through and the surface is browned, about 40-50 minutes.
trigger
lasaf
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