3 potatoes
1 tablespoon olive oil
1 onion, thinly sliced
3 cups white wine
1 medium carrot, sliced
1 jalapeno pepper, seeded and crushed
1/4 cup cooked chicken food
1/4 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over low heat, warm the olive oil and stir between 15 to 20 minutes, stirring frequently until tender. Drain excess fat.
Place the potatoes, onion and white wine in a 2 1/2 quart casserole dish. Press remaining wine over vegetables and potatoes. Mix together croutons and crushed cheese; layer and top with the mixture.
Bake 55 to 60 minutes in the preheated oven, until aromatic.