Parmesan Potatoes With Jalapeño Jelly

A delicious sliced potato casserole with a hint of jalapeño, a tasty side dish for two.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine, divided
• 2  medium baking potatoes, sliced thin
•  salt & fresh ground pepper, to taste
• 125  ml  red jalapeno jelly
• 1⁄4 lb parmesan cheese, sliced thin
• 1⁄2-3⁄4 cup 2% low-fat milk or 1⁄2-3⁄4 cup half-and-half cream

Directions

1. Preheat oven to 350°F.
2. Grease small oven proof gratin dish with 1 teaspoon butter.
3. Cover bottom of dish with potato slices overlapping.
4. Sprinkle with salt and fresh ground pepper to taste.
5. Dot with jalapeño jelly, dot with butter.
6. With a veggie peeler, top layers with thin slices of Parmesan to cover.
7. Repeat layers, to fill the dish, ending with Parmesan slices.
8. Pour milk or cream gently over all so that it comes within a quarter inch of the top of the dish.
9. Bake on middle rack in 350°F oven for 45 minutes to an hour, or until potatoes are tender and top is well browned.