Printer's Row Scalloped Potatoes with Jalapeno Chiles recipe

Source: Chef-Owner Michael Foley, Printer’s Row, Chicago, Illinois

Yields 12 portions

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 jalape�o chile, finely chopped

Per portion: Heat 1 teaspoon butter in 6-inch skillet. Add 1 tablespoon 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 ounce Parmesan cheese. Pour 2 tablespoons cream over top and sprinkle with 1 teaspoon jalape�o.

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