Jalapeno potatoes

Yield: 8 servings

Measure 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

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.

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