Jalapeno Potatoes

[Roxy]

Jalapeno Potatoes:

 

3 lbs baking potatoes, peeled

1-1/2 tsp salt or to taste

4 T. unsalted butter

4 T. corn oil, unrefined

1 medium green bell pepper, chopped

8 green onions, sliced or sweet onions

3 garlic cloves, minced

4-oz.s pimientos, drained and diced

1/3 cup Pickled Jalapeno Peppers, chopped

1 T. Pickled Jalapeno Pepper Juice

2 T. flour

2 cups Evaporated Milk

2 cups Grated Cheddar Cheese

 

 

Place the potatoes in a large pot and cover with water by at least 1 in.; add salt

 

Cook the potatoes over moderate heat until they are tender (about 25 minutes).

 

Drain the potatoes, allow to cool.

 

When potatoes have cooled enough to handle, slice them very thin.

 

Preheat the oven to 350°F.

 

Grease a large baking dish (9x13).

 

Warm the butter and oil in a saucepan over medium heat.

 

When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.

 

Stir in the pimientos, the Jalapenos, and the Jalapeno liquid.

 

Sprinkle the flour over the vegetables; mix it in well.

 

Pour the milk in gradually, stirring to avoid lumps.

 

Simmer briefly until the mixture is thickened.

 

Remove the pan from the heat, add the grated Cheddar Cheese; mix well.

 

Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.

 

Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.