Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Jalapeno Cheddar Scalloped Potatoes


JALAPENO CHEDDAR SCALLOPED POTATOES
Morton's Steakhouse Copycat Recipe

2 tablespoons butter
1 1/2 cups chopped leeks
3 tablespoons jalapeno chilies
2 tablespoons flour
3 cups half and half
1 1/2 cups shredded cheddar cheese
salt and pepper to taste
2 1/2 pounds russet potatoes (5 medium), peeled and sliced 1/8 inch thick

In a large saucepan, heat butter until melted. Stir in leeks and chilies and cook, over medium high heat, stirring until tender, 2 to 3 minutes. Stir in flour and cook, stirring 1 minute. Gradually, whisk in half-and-half and cook, whisking,until mixture boils and thickens; cook 1 minute more. Remove from heat. Stir in 3/4 cup cheese, salt and pepper to taste and potatoes until well mixed and cheese is melted. Spoon mixture into a buttered 8 inch square (2 inches deep) Pyrex glass baking dish. Press down on top to make potatoes even. Cover tightly with nonstick foil.

Bake in a preheated 350 degree oven 45 minutes. Remove foil and continue baking another 35 minutes (put a baking sheet under the dish, if necessary to catch any spillage). Sprinkle top with remaining 3/4 cup cheese and bake 10 to 15 minutes more, until golden and potatoes are tender. Remove from oven and let stand 30 minutes before cutting into squares to serve. Serves 4-6.

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