Jalapeno Scalloped Potatoes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 |
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 monteray jack cheese |
to taste salt & pepper mix |
to taste white pepper |
per serving |
1/2 oz. monterey jack cheese |
3 slices jalapeño |
Directions:
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.
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