Parmesan Potatoes With Jalapeno Jelly

• 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
• 14 lb parmesan cheese, sliced thin
• 12-34 cup 2% low-fat milk or 12-34 cup half-and-half cream

1. Preheat oven to 350F.
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 jalapeno 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 350F oven for 45 minutes to an hour, or until potatoes are tender and top is well browned.

butter, baking potatoes, salt, jalapeno jelly, parmesan cheese, milk

Taken from www.food.com/recipe/parmesan-potatoes-with-jalape-o-jelly-104189 (may not work)