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Jalapeno Scalloped Potatoes




Source of Recipe


bobo3039


List of Ingredients




1-lb Yukon gold potatoes
1-lb Idaho potatoes
4 Jalapeños (slice in 1/4 moons)
1/4 Cup Shallots (julienne)
1-1/4 Cup Chicken stock
1-1/4 Cup Heavy whipping cream
6 oz Monterey jack cheese
To Taste Salt & pepper mix
To Taste White pepper

Per serving
1/2 oz. Monterey Jack cheese
3 slices Jalapeño


Recipe



1. Slice Yukon and Idaho potatoes to scalloped potato thickness.
2. Melt butter in rondo; sauté shallots and jalapeños until tender.
3. Add potatoes to the rondo.
4. Add chicken stock to the potatoes, let reduce until almost dry.
5. Add heavy cream, let thicken and add Monterey Jack cheese.
6. Add salt & pepper mixture and also white pepper to taste.
7. Portion out potatoes into au gratin dishes. These dishes may be held in the refrigerator.
8. 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.
9. Top with 3 slices of jalapeño.