Jalapeno Potatoes Recipe
Summary
Ingredients
| 4 medium-size red potatoes | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| 1 (6-ounce) roll jalapeno cheese | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1 (2-ounce) jar diced pimiento, drained | ||
Directions
Scrub potatoes; cook in boiling water about 30 minutes or until tender.
Drain and cool slightly; peel and cut into1/4 inch slices.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add cheese, stirring until cheese melts and sauce is smooth.
Layer half of potatoes, green pepper, and pimiento in a lightly greased 1 1/2 quart casserole.
Repeat with remaining ingredients.
Pour cheese sauce over potatoes.
Bake, uncovered, at 350° for 40 to 45 minutes.
Drain and cool slightly; peel and cut into1/4 inch slices.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add cheese, stirring until cheese melts and sauce is smooth.
Layer half of potatoes, green pepper, and pimiento in a lightly greased 1 1/2 quart casserole.
Repeat with remaining ingredients.
Pour cheese sauce over potatoes.
Bake, uncovered, at 350° for 40 to 45 minutes.
Chef
