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Jalapeno Scalloped Potatoes |
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Written by J. Donavan Stanley
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Sunday, 04 May 2008 |
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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
Instructions: - 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.
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