Jalapeno Pimiento Potatoes

READY IN: 55mins
Recipe by ScrappieDoo

Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8-1/4 cup chopped hot mixed peppers. It's best to use a waxy potato so they will keep their shape.

Top Review by Noo8820

I love jalapenos and cheese,so I was always going to like this recipe. I loved how quickly the sauce came together too...and the fact that it didn't need butter like a conventional white/cheese sauce A very simple dish with a great twist...yum!! Thanks Scrappie!! Made for PRMR.

Ingredients Nutrition

Directions

  1. Cook whole potatoes in water in a large saucepan for 15 to 18 minutes until just tender. Drain and cool enough to handle. Peel (if desired) and slice thinly. Place in large bowl.
  2. Meanwhile, pour milk into a medium saucepan. Gradually whisk in flour, salt, pepper and garlic powder until smooth. Heat over medium heat and stir until boiling and thickened.
  3. Add cheese and jalapenos. Stir to melt cheese.
  4. Add cheese sauce and pimiento to cut potatoes. Turn into greased 2 quart casserole.
  5. Bake, uncovered, in 350F oven for about 30 minutes until potato is tender.

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