Yield: 8 servings
|3 pounds||Red potatoes (about 6)|
|1||Chopped bell pepper|
|2 ounces||Sliced pimiento|
|1 tablespoon||All purpose flour|
|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.