Jalapeno Scallop Potatoes Print Email

6 med Russet potatoes, peeled & sliced 1/16 inch thick
1/2 cup Grated Monterey Jack cheese
Jalapeno peppers, roasted, peeled and finely julienned to taste
1 cup Milk
1 cup Cream

Preheat the oven to 350°.

Lightly butter a 1 1/2 quart casserole dish.

Lay potatoes into the pan, creating layers.

Lightly season each layer with salt and pepper.

After third layer, sprinkle on cheese and arrange peppers on top.

Continue to layer potatoes until they are all used.

Pour milk and cream over the potatoes.

Lightly season again with salt and pepper

Bake casserole in pre-heated oven for 2 hours covered, and then for 20 minutes uncovered. The top of the casserole should be golden brown when done.

Cool for 10 minutes before serving.

Yield: 6-8 portions
Recipe courtesy of Chef de Cuisine - Thom Fox Abiquiu, Los Angeles, CA