TEXAS SCALLOPED POTATOES

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Texas Scalloped Potatoes image

Quite tasty. You may want to add a little more salt. I don't find this the least bit hot, but those with more conservative tastes might.

Provided by belkathy

Categories     Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/2 lbs baking potatoes, peeled
1 1/2 tablespoons salt
4 tablespoons unsalted butter
4 tablespoons vegetable oil
1 green bell pepper, chopped
8 -10 green onions, sliced
3 cloves garlic, finely chopped
4 ounces pimientos, diced (drained)
1/3 cup pickled jalapeno pepper, reserve 1 tablespoon liquid from jar of pickled jalapenos
2 tablespoons flour
2 cups evaporated milk
2 cups cheddar cheese, grated

Steps:

  • Cover the potatoes with water in a pot.
  • Add the salt and cook at medium heat for 30 min.
  • Drain the potatoes and let cool.
  • Thinly slice potatoes.
  • Preheat oven to 350.
  • Melt the butter and oil over medium heat.
  • Saute the bell pepper, onions, and garlic until they become soft.
  • Add the pimientos, jalapenos, and jalapeno liquid.
  • Sprinkle with flour and stir.
  • Slowly add milk, stirring constantly.
  • Let thicken, while stirring.
  • Remove from heat and mix in the cheese.
  • Layer the potatoes and sauce in greased baking dish.
  • Sprinkle with a little paprika if desired.
  • Cover with foil and bake for about an hour.

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