Cheesy Jalapeño New Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 small new potatoes (about 1 1/2 pounds) |
1/4 cup butter or margarine |
1 tablespoon all-purpose flour |
1 cup milk |
1 (8-ounce) loaf mexican-style pasteurized prepared cheese product, cubed |
2 garlic cloves, pressed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (2-ounce) jar diced pimiento, undrained |
1/2 large green bell pepper, chopped |
Directions:
1. Cook potatoes in boiling water to cover in a large saucepan 20 minutes or until tender; drain. Cool and cut into thin slices; set aside.
2. Melt butter in a saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is slightly thickened and bubbly. Remove mixture from heat; add cheese and next 3 ingredients, stirring until cheese melts.
3. Layer potato slices, pimiento, and bell pepper in a lightly greased 8-inch square baking dish; top evenly with cheese mixture.
4. Bake at 350° for 30 minutes.
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