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 jalape�os
2-oz. diced pimiento, drained
1 (4.5-oz.) can chopped green chilies, drained
2 T. chopped pickled jalape�o 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
saut�, 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, jalape�os 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 350�F. for 20 minutes;
uncover and bake 40 more minutes. Sprinkle with remaining 1/2 cup cheese and
bake 5 more minutes.
Makes 6 servings.
Don't forget to visit our other Recipe site at
That's My Home