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 peppers, chopped
1 tablespoon pickled jalapeno pepper juice
2 tablespoons flour
2 cups evaporated milk
2 cups cheddar cheese, grated
Place the potatoes in a large pot and cover with water by at least 1 inch.
Add the 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 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.
Serve the potatoes hot.
Source - Texas Home Cooking by Bill and Cheryl Jamison - Bean/CK board