Jalapeno potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Red potatoes (about 6) |
| 1 | Chopped bell pepper | |
| 2 | ounces | Sliced pimiento |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Butter |
| 1 | tablespoon | All purpose flour |
| 1 | cup | Milk |
| 6 | ounces | Jalapeno or garlic cheese |
Directions
Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool.
Peel potatoes; cut into ¼ inch slices. Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside.
Melt butter in a saucepan; add flour and cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese; stir until melted and pour over potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover and bake 15 minutes. Remove from oven; let stand 5 minutes. From "Progressive Farmer", January 1992; Mrs. Bert C. Jones, McCall Creek Mississippi.