Recipe

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• 2 tbsp . butter
• 2 tbsp all-purpose flour
• 2 1/4 cups wrm milk
• 1 cup havarti cheese, shredded
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 1/4 tsp ground pepper
• 2 litre. b round red potatoes
• 1 cup chunky salsa
• 1/4 cup pickled jalapeno pepper, slices drained (optional)

• 1 In a saucepan, melt butter over medium heat; add flour and cook, stirring for 1 minute. Whisk in milk and cook, whisking constantly, for 3-5 minute or until beginning to boil and thicken. Remove from heat and whisk in cheese, salt, oregano, cumin and pepper until smooth; set aside.
• 2 Peel and thinly slice potatoes. Arrange one-third of the slices into greased 8-inch baking dish. Spread with half of the salsa.
• 3 Repeat layers once and layer remaining potato slices on top. Pour cheese sauce over top and around sides to cover evenly and reach bottom of dish.
• 4 Sprinkle with pickled jalapeno peppers, if using.
• 5 Cover with foil or lid and bake in a 375F oven for 1 hour.
• 6 Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.