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Jalapeño Potatoes



Serves 6-8

  • 5 medium potatoes
  • 1 cup milk
  • 1 small green bell pepper, slivered
  • 1 small jar pimientos grated
  • Salt and pepper to taste
  • ½ roll garlic cheese, cubed or grated
  • ½ roll jalapeño cheese, cubed or grated
  • 4 tablespoons butter or margarine
  • 1 tablespoon flour
  • Optional: 1 full roll of either cheese may be used instead of ½ of each


Preheat oven to 350 degrees. Lightly butter 3-quart casserole dish. Boil unpeeled potatoes in salted water until tender but not falling apart. When cool enough to handle, peel and slice. Layer in dish with slivered bell pepper and pimiento. Salt and pepper each layer. Melt butter or margarine in saucepan; add flour and stir until well blended. Gradually add milk, stirring constantly. Add cheeses and melt. Pour over the potatoes and bake 45 minutes to 1 hour.
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