Makes 12 servings
1/4 cup (2 ounces) butter
3/4 cup onion, finely chopped
12 Idaho potatoes (4-1/2 pounds), peeled and thinly sliced
salt and pepper to taste
ground nutmeg to taste
3 cups (1-1/2 pounds) skim milk
4 cups (12 ounces) Parmesan cheese, freshly grated
1 1/2 cup (12 ounces) heavy cream
1/4 cup Jalapeno pepper, finely chopped
Method Per Individual Order:
Heat 5- or 6-inch gratin, skillet or pan. Add 1 teaspoon butter and saute 1 tablespoon onion. Add 1 sliced Idaho Potato (6 ounces); stir gently. Season with salt, pepper and nutmeg. Smooth top layer of Idaho Potatoes, then add 1/4 cup milk. Simmer 1 minute. Sprinkle with 1 ounce Parmesan cheese. Pour 2 tablespoons cream over top; sprinkle with 1 teaspoon Jalapeno pepper. Bake in 350 degree F oven until cooked through and golden brown, about 15 minutes.
Note: If desired, processed Idaho potato slices may be substituted for fresh potatoes. Follow manufacturer’s instructions for dehydrated potatoes and/or frozen potatoes.
Approximate nutritional analysis per serving: 451 calories; 23g fat (208 calories from fat); 18g protein; 43g carbohydrate; 73mg cholesterol; 643mg sodium (does not include optional ingredients)
Recipe by: Chef Michael Foley