Jalapeno Potatoes

Mary Crain, R.B.S.

  • 4 medium size red potatoes
  • 1/4 cup butter or oleo
  • 1 Tbsp flour
  • 1 cup milk
  • 1 (6 oz) roll jalapeno cheese
  • 1/2 cup chopped green peppers
  • 1 (2 oz) jar diced pimento, drained

Scrub potatoes. Boil in jacket until tender. Drain and cool slightly. Peel and cut in 1/4 inch slices. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook medium, heat stirring constantly, until thick and bubbly. Add cheese; stir till melted and sauce is smooth.

Layer 1/2 of potatoes, peppers and pimento in lightly greased 1 1/2 quart casserole. Repeat with remaining ingredients. Pour cheese sauce over potatoes.

Bake, uncovered, at 350° for 40 to 45 minutes.

Yields 4 to 6 servings.

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