Title: Jalapeno Potatoes
Categories: Vegetable
Yield: 8 Servings
| 3 | lb | Red potatoes (about 6) |
| 1 | | Chopped bell pepper |
| 2 | oz | Sliced pimiento |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Butter |
| 1 | tb | All purpose flour |
| 1 | c | Milk |
| 6 | oz | Jalapeno or garlic cheese |
Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or
until tender. Drain and let cool.
Peel potatoes; cut into 1/4 inch slices. Layer potatoes and next 4
ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside. Melt
butter in a saucepan; add flour and cook 1 minute, stirring constantly,
until thickened and bubbly. Add cheese; stir until melted and pour over
potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover
and bake 15 minutes. Remove from oven; let stand 5 minutes. From
"Progressive Farmer", January 1992; Mrs. Bert C. Jones, McCall Creek
Mississippi.