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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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POTATOES CON QUESO This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Duncan Estate in Desoto, Texas in 1991. Ingredients:
1/3 cup butter |
3 tablespoons all purpose flour |
2 cups milk |
8 ounce package shredded mexican cheese blend divided |
2 ounce jar diced pimiento drained |
4-1/2 ounce can chopped green chilies drained |
2 tablespoons chopped pickled jalapeno pepper |
1/2 teaspoon salt |
2 pounds baking potatoes peeled and thinly sliced |
Directions:
1. Melt butter in a medium saucepan over low heat then add flour and whisk until smooth.
2. Cook whisking constantly for one minute.
3. Gradually add milk and cook over medium heat whisking constantly until slightly thickened.
4. Stir in 1-1/2 cups cheese then remove from heat and stir until cheese melts.
5. Add pimiento, green chilies, jalapeno pepper and salt stirring well.
6. Place half the potato slices in a lightly greased baking dish and top with half cheese mixture.
7. Repeat layers then cover and bake at 350 for 40 minutes then uncover and bake 40 minutes more.
8. Sprinkle with remaining cheese and bake five more minutes.
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