|Red potatoes||4 Medium|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Jalapeno cheese roll||6 Ounce|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned pimiento||2 Ounce, drained|
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 350Â° for 40 to 45 minutes.
Calories 330 Calories from Fat 139
% Daily Value*
Total Fat 16 g24%
Saturated Fat 7.9 g39.3%
Trans Fat 0 g
Cholesterol 42 mg14%
Sodium 69.4 mg2.9%
Total Carbohydrates 44 g14.6%
Dietary Fiber 2.6 g10.2%
Sugars 8 g
Protein 6 g12.4%
Vitamin A 11.3% Vitamin C 64.4%
Calcium 6.3% Iron 6.3%
*Based on a 2000 Calorie diet