Prep 25 mins
Cook 1 hr
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.
- 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
- Cover the potatoes with water in a pot.
- Add the salt and cook at medium heat for 30 min.
- Drain the potatoes and let cool.
- Thinly slice potatoes.
- Preheat oven to 350.
- Melt the butter and oil over medium heat.
- Saute the bell pepper, onions, and garlic until they become soft.
- Add the pimientos, jalapenos, and jalapeno liquid.
- Sprinkle with flour and stir.
- Slowly add milk, stirring constantly.
- Let thicken, while stirring.
- Remove from heat and mix in the cheese.
- Layer the potatoes and sauce in greased baking dish.
- Sprinkle with a little paprika if desired.
- Cover with foil and bake for about an hour.
These potatoes were perfect! I, who normally leave leftovers for lunches or the next night's dinner, ate them for breakfast the next day! perfection!
I'm a little confused on why this is called Texas scalloped potatoes. The jalapenos were not enough to even be noticeable to us, and I would think that the spices would stand out distinctly in anything labeled Texas. I also found the addition of pimentos in this dish to be odd. Pimentos are not just for looks, they put an overly sweet flavor in the dish that I just didn't think belonged there. And I can't imagine cooking the potatoes for 30 minutes first--you would end up with mashed potatoes! I cooked mine for only 8-10 minutes and they were the perfect texture for this dish. That being said, the consistency of the sauce was excellent and I would and will make this dish again with the following revisions: 1) cook the potatoes for only 10 minutes, 2) omit the pimentos altogether, 3) use a nice sweet Texas 1015 onion in place of the green onions, and 4)chop 2-3 fresh jalapenos finely in the food processor and saute them together with the remaining vegetables and the onion mentioned above. I might even throw a teaspoon or so of chili powder in, to make it a truly authentic Texas dish. Sorry for the lengthy review, but as written, this recipe just didn't do it for me.
Im late posting this review,we made this up over easter and will be making it again this mother's day.It is yummy scrumptious,delicious!!!!!!!!!!!!