• Cooking Time:
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  • 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

Categories: Dinner  Potato  Side Dish  Spicy  Tex-Mex 

Author Credit: Texas Home Cooking by Bill and Cheryl Jamison

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