Scalloped Potatoes:
Butter a baking dish and begin by adding a layer of sliced white onion topped with a thin layer of buttermilk. Slice Russet potatoes, leaving the skins intact and add an even layer of these, followed by another layer of onion and one more layer of potatoes. Sprinkle with a minced mixture of jalapeno and diablo grande chilies (the bright red and green are important). Add salt and fresh cracked black peppercorn. Add more buttermilk, followed by another layer of potatoes and then more buttermilk (I also added a little kefir and some milk). Season with more salt and pepper. Top with sliced Monterey Jack cheese (not covering the surface, just placed here and there) and shaved parmigiano reggianno. Top with a sprinkling of ancho chile powder and cornmeal. Bake for approximately an hour at 400 degrees.