Jalapeno Pimiento Potatoes

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 6

ingredients

• 473.18 ml milk
• 44.37 ml flour
• 4.92 ml salt
• 1.23 ml pepper
• 1.23 ml garlic powder
• 236.59 ml sharp cheddar cheese, grated
• 113.39 g can jalapeno peppers, chopped
• 4 medium potatoes
• 56.69 g jar chopped pimiento, drained

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.

Reviews

[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.