Creamy Jalapeno Scalloped Potatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I had a lonely little jalapeno in my veggie bin begging to be used! I wanted to put a little spin on the usual scalloped potatoes. The jalapeno flavor really comes thru but yet it's mellow with the creaminess of the potatoes. Read more . Delicious! Ingredients:
1 clove garlic, slighlty crushed |
1/2 cup milk |
1/2 cup heavy cream |
1 tablespoons unsalted butter |
1 shallot, minced |
1 small jalapeno, seeds and membrane removed, minced |
salt and white pepper -- to taste |
nutmeg -- pinch |
smoked paprika -- pinch |
2 large potatoes (russet or yukon gold), peeled and thinly sliced |
freshly grated parmesan cheese, to taste (manchego would be awesome in this too!) |
Directions:
1. Preheat oven to 375°F.
2. Place the garlic, salt, pepper, nutmeg, smoked paprika, milk and cream in a saucepan and bring to a slow simmer over low heat. Simmer for 8-10 minutes.
3. While the milk simmers, saute the shallot and jalapeno in the butter until soft. Add to the milk mixture. Remove the crushed garlic clove.
4. Butter the bottom of a small gratin dish or baking pan. Layer half the potatoes nicely in the dish. Cover with a light sprinkle of cheese.
5. Pour over half the milk mixture over the potatoes. Layer the rest of the potatoes on top of the first layer, cover with the remaining cheese and pour over the rest of the milk.
6. Bake uncovered until the potatoes are cooked through and the surface is browned, about 40-50 minutes.
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