Jalapeno Pimiento Potatoes |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8-1/4 cup chopped hot mixed peppers. It's best to use a waxy potato so they will keep their shape. Ingredients:
2 cups milk |
3 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1 cup sharp cheddar cheese, grated |
1 (4 ounce) can jalapeno peppers, chopped |
4 medium potatoes |
1 (2 ounce) jar chopped pimiento, drained |
Directions:
1. Cook whole potatoes in water in a large saucepan for 15 to 18 minutes until just tender. Drain and cool enough to handle. Peel (if desired) and slice thinly. Place in large bowl.
2. Meanwhile, pour milk into a medium saucepan. Gradually whisk in flour, salt, pepper and garlic powder until smooth. Heat over medium heat and stir until boiling and thickened.
3. Add cheese and jalapenos. Stir to melt cheese.
4. Add cheese sauce and pimiento to cut potatoes. Turn into greased 2 quart casserole.
5. Bake, uncovered, in 350F oven for about 30 minutes until potato is tender.
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