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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This is a wonderful side dish to have with the Easter ham that you will be serving - Ingredients:
2 tablespoons . butter |
2 tablespoons all-purpose flour |
2 1/4 cups wrm milk |
1 cup havarti cheese, shredded |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon ground pepper |
2 l.b round red potatoes or 2 round round white potatoes or 2 round yukon gold potatoes, scrubbed |
1 cup chunky salsa |
1/4 cup pickled jalapeno pepper, slices drained (optional) |
Directions:
1. In a saucepan, melt butter over medium heat; add flour and cook, stirring for 1 minute. Whisk in milk and cook, whisking constantly, for 3-5 minute or until beginning to boil and thicken. Remove from heat and whisk in cheese, salt, oregano, cumin and pepper until smooth; set aside.
2. Peel and thinly slice potatoes. Arrange one-third of the slices into greased 8-inch baking dish. Spread with half of the salsa.
3. Repeat layers once and layer remaining potato slices on top. Pour cheese sauce over top and around sides to cover evenly and reach bottom of dish.
4. Sprinkle with pickled jalapeno peppers, if using.
5. Cover with foil or lid and bake in a 375F oven for 1 hour.
6. Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.
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