Jalapeno Potatoes

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs baking potatoes, peeled
• 1 1/2 teaspoons salt
• 4 tablespoons unsalted butter
• 4 tablespoons corn oil, unrefined
• 1 medium green bell pepper, chopped
• 8 green onions, sliced
• 3 garlic cloves, minced
• 4 ounces pimientos, drained and diced
• 1/3 cup pickled jalapeno pepper, chopped
• 1 tablespoon pickled jalapeno pepper juice
• 2 tablespoons flour
• 2 cups evaporated milk
• 2 cups cheddar cheese, grated

Recipe

• 1 place the potatoes in a large pot and cover with water by at least 1 inch.
• 2 add the salt.
• 3 cook the potatoes over moderate heat until they are tender (about 25 minutes).
• 4 drain the potatoes, allow to cool.
• 5 when potatoes have cooled enough to handle, slice them very thin.
• 6 preaheat the oven to 350°f.
• 7 grease a large baking dish (9x13).
• 8 warm the butter and oil in a sacuepan over medium heat.
• 9 when the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
• 10 stir in the pimientos, the jalapenos, and the jalapeno liquid.
• 11 sprinkle the flour over the vegetables; mix it in well.
• 12 pour the milk in gradually, stirring to avoid lumps.
• 13 simmer briefly until the mixture is thickened.
• 14 remove the pan from the heat, add the grated cheese, mix well.
• 15 alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
• 16 cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
• 17 serve the potates hot.