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Jalapeno Potatoes

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  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 350° for 40 to 45 minutes.

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