Ingredients
- 3 pounds potatoes, peeled (baking potatoes)
- 1 1/2 teaspoons salt
- 4 tablespoons unsalted butter
- 4 tablespoons oil (corn oil, unrefined)
- 1 medium green bell pepper, chopped
- 8 green onions, sliced
- 3 garlic cloves, minced
- 4 ounces pimientos, drained and diced
- 1/3 cup pickled jalapeno pepper (chopped)
- 1 tablespoon pickled jalapeno pepper juice
- 2 tablespoons all-purpose flour
- 2 cups evaporated milk
- 2 cups cheddar cheese, grated
How to Make
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Step 1: Place the potatoes in a large pot and cover with water by at least 1 inch.
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Step 2: Add the salt.
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Step 3: Cook the potatoes over moderate heat until they are tender (about 25 minutes).
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Step 4: Drain the potatoes, allow to cool.
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Step 5: When potatoes have cooled enough to handle, slice them very thin.
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Step 6: Preaheat the oven to 350°F (180C - Gas Mark 4).
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Step 7: Grease a large, flat baking dish (9x13inches).
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Step 8: Warm the butter and oil in a sacuepan over medium heat.
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Step 9: When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
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Step 10: Stir in the pimientos, the jalapenos, and the jalapeno liquid.
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Step 11: Sprinkle the flour over the vegetables; mix it in well.
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Step 12: Pour the milk in gradually, stirring to avoid lumps.
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Step 13: Simmer briefly until the mixture is thickened.
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Step 14: Remove the pan from the heat, add the grated cheese, mix well.
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Step 15: Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
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Step 16: Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
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Step 17: Serve these "hot" potates hot.
Tips & Variations
- Frozen southern style (cubed) hash brown potatoes might work in this recipe - no need to pre-cook. Let me know if you try them.
- The unrefined corn oil gives it authentic southwestern flavor - but you may certainly use other oils.
- I use only 2 Tablespoons of the oil - but put the original recipe here for you.
- A "rue" wisk is flat and my favorite tool when combining butter and flour.
- Evaporated milk is great for avoiding curdling but you may certainly use other milk here.
We hope you enjoy this recipe!
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