Jalapeno Potatoes

4 Reviews

Prep: 25 min
Cook: 30 min
Ready In: 55 min

“Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.” - by LilSnoo

Ingredients

4 boiling potatoes
2 cups milk
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapeno peppers
1 (2 ounce) jar chopped pimentos, drained

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Metric US

Original recipe yields 6 servings

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
Bake until the potatoes are completely tender, about 30 minutes.

Nutrition

Amount Per Serving (6 total)

Calories
250 cal
12%

Fat
8.2 g
13%

Carbs
34.2 g
11%

Based on a 2,000 calorie diet

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Reviews (4)

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Pam-3BoysMama

Feb. 11, 2012

"Good, but very, very spicy. Don't get me wrong - I love spicy food. Maybe my peppers were extra hot, since I used home grown jalapeno peppers (canned). I may make these again, but will cut back on th..." See moree peppers."

Alicia

May. 1, 2012

"This is a great basic recipe and was very quick and easy because of first boiling the potatoes. I did not have fresh peppers so I substituted 1/8 tsp. cayenne powder and 1/8 tsp. red chili pepper flak..." See morees. My husband gave it the thumbs up and my three year old seemed pleased. Will certainly make again! Thank you for posting this recipe!"

Cheryl's Cooking Now!

Aug. 22, 2012

"I used red potatoes 'cuz that's what I had on hand. I didn't have 4oz jar of jalapenos. I had 2 fresh jalapenos, took out the seeds and chopped up. Tasted just like scalloped potatoes but more cheesy ..." See moreand spice. Thanks for sharing!"

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