Jalapeno Potatoes Recipe
Summary
MethodFreeze Chill
Ingredients
8 to 10 medium potatoes
Salt and pepper to taste
1 green pepper, chopped
8 green onions, chopped
1 cup butter
2 Tbsp. flour
2 cup milk
1 (6 oz.) roll garlic cheese
1 (6 oz.) roll jalapeno cheese
1 (4 oz.) jar pimentos
Directions
Boil potatoes with skins on until tender.
Peel and slice potatoes and layer them in a 3-quart dish.
Season with salt and pepper.
Saute peppers and onions in 1/2 cup butter.
In saucepan, mix flour and 1/2 cup butter.
Stir until bubbly.
Add cheeses and milk.
Stir over medium heat until cheese melts.
Add onion mixture and pimentos.
Blend well and pour over potatoes.
Bake 45 minutes at 350°.
This dish can also be made a day ahead and refrigerated until desired use.
Peel and slice potatoes and layer them in a 3-quart dish.
Season with salt and pepper.
Saute peppers and onions in 1/2 cup butter.
In saucepan, mix flour and 1/2 cup butter.
Stir until bubbly.
Add cheeses and milk.
Stir over medium heat until cheese melts.
Add onion mixture and pimentos.
Blend well and pour over potatoes.
Bake 45 minutes at 350°.
This dish can also be made a day ahead and refrigerated until desired use.
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