Jalapeno Potatoes

These jalapeño potatoes with shredded sharp Cheddar cheese have a slight kick from the jalapeños. The pimento and jalapeños add a nice color contrast, too.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 250 Calories

Ingredients

• 1 teaspoon salt
• 2 cups milk
• 1 cup shredded sharp Cheddar cheese
• 1 (4 ounce) can diced jalapeno peppers
• 3 tablespoons flour
• 1 (2 ounce) jar chopped pimentos, drained
• 4 boiling potatoes
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon garlic powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Step 2

Place potatoes in a large pot and cover with salted water; bring to a boil. Cook until just tender, 15 to 18 minutes. Drain. Cool to the touch before peeling. Slice thin; transfer to a large bowl.

Step 3

Heat milk in a saucepan over medium heat. Gradually whisk in flour, salt, pepper, and garlic powder until smooth; cook and stir until boiling and thickened. Add Cheddar cheese and jalapeños; cook and stir until cheese completely melted. Pour sauce over potatoes; scatter pimentos over top. Transfer to the prepared dish.

Step 4

Bake in the preheated oven until potatoes are completely tender, about 30 minutes.