Scalloped Potatoes with Jalapeño

Ingredients

·1/4 c Butter 2 oz.
·3/4 c Onion, finely chopped
·12 Potatoes, peeled and thinly sliced 41/2 lbs.
·Salt and pepper to taste
·Ground nutmeg to taste
·3 c Skim milk 11/2 lbs.
·4 c Parmesan cheese, freshly grated 12 oz.
·1 1/2 c Heavy cream 12 oz.
·1/4 c Jalapeño pepper, finely chopped

Directions

1. Heat 5- or 6-inch gratin, skillet or pan. Add 1 teaspoon butter and sauté 1 tablespoon onion. Add 1 sliced Potato (6 oz.); stir gently. Season with salt, pepper and nutmeg. Smooth top layer of Potatoes, then add 1/4 c milk. Simmer 1 minute. Sprinkle with 1 oz. Parmesan cheese. Pour 2 tablespoons cream over top; sprinkle with 1 teaspoon Jalapeño pepper. Bake in 350ºF oven until cooked through and golden brown, about 15 minutes.

Note: If desired, processed Potato slices may be substituted for fresh potatoes.