Recipe: Jalapeno Potatoes (au gratin potatoes using jalapeno cheese)

JALAPENO POTATOES

3 lb red potatoes (about 6)
1 green bell pepper, chopped
1 (2 oz) jar sliced pimiento
1/2 tsp salt
1/2 tsp ground black pepper
FOR THE CHEESE SAUCE:
2 tbsp butter
1 tbsp all purpose flour
1 cup milk
6 oz jalapeno cheese, cut in cubes

Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool.

Peel cooled potatoes; cut into 1/4-inch slices. In a well greased 12x8x2-inch baking dish layer potato slices, bell pepper, pimiento; sprinkle with salt and pepper and set aside.

Melt butter in a saucepan; add flour and cook 1 minute, stirring constantly. Add milk and cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted.

Pour cheese sauce over potatoes. Cover dish with aluminum foil.

Bake at 350 degrees F for 30 minutes; uncover and bake 15 minutes more. Remove from oven; let stand 5 minutes before serving.

Makes 8 servings
Source: Mrs. Bert C. Jones, McCall Creek Mississippi in Progressive Farmer magazine, January 1992