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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Quite tasty. You may want to add a little more salt. I don't find this the least bit hot, but those with more conservative tastes might. Ingredients:
2 1/2 lbs baking potatoes, peeled |
1 1/2 tablespoons salt |
4 tablespoons unsalted butter |
4 tablespoons vegetable oil |
1 green bell pepper, chopped |
8 -10 green onions, sliced |
3 cloves garlic, finely chopped |
4 ounces pimientos, diced (drained) |
1/3 cup pickled jalapeno pepper, reserve 1 tablespoon liquid from jar of pickled jalapenos |
2 tablespoons flour |
2 cups evaporated milk |
2 cups cheddar cheese, grated |
Directions:
1. Cover the potatoes with water in a pot.
2. Add the salt and cook at medium heat for 30 min.
3. Drain the potatoes and let cool.
4. Thinly slice potatoes.
5. Preheat oven to 350.
6. Melt the butter and oil over medium heat.
7. Saute the bell pepper, onions, and garlic until they become soft.
8. Add the pimientos, jalapenos, and jalapeno liquid.
9. Sprinkle with flour and stir.
10. Slowly add milk, stirring constantly.
11. Let thicken, while stirring.
12. Remove from heat and mix in the cheese.
13. Layer the potatoes and sauce in greased baking dish.
14. Sprinkle with a little paprika if desired.
15. Cover with foil and bake for about an hour.
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