Potatoes Con Queso

1/3 C. butter
1/2 C. diced onion
1 clove garlic, minced
3 T. all-purpose flour
2 C. milk
8-oz. shredded cheese of your choice, such as Mexican blend or
Monterey Jack with jalapeños
2-oz. diced pimiento, drained
1 (4.5-oz.) can chopped green chilies, drained
2 T. chopped pickled jalapeño pepper
1/2 t. salt
2 lbs. baking potatoes, peeled and very thinly sliced

Melt butter in a medium saucepan over low heat; add the onion and garlic and sauté, stirring, until the onion is translucent. Add the flour, whisking until smooth. Cook, whisking constantly, for several minutes.

Gradually add milk (it will blend in better if you heat it first), and cook over medium heat, whisking constantly, until slightly thickened. Stir in 1 1/2 cups of the cheese; remove pan from heat and stir until the cheese is melted. Add pimiento, green chilies, jalapeños and salt, stirring well.

Place half of potato slices in a lightly greased 2-qt. baking dish; top with half of cheese mixture. Repeat layers. Bake, covered, at 350ºF. for 20 minutes; uncover and bake 40 more minutes. Sprinkle with remaining 1/2 cup cheese and bake 5 more minutes.

Makes 6 servings.


   






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