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.
