Created by acerast on December 29, 2016
Step 1: Place the potatoes in a large pot and cover with water by at least 1 inch.
Step 2: Add the salt.
Step 3: Cook the potatoes over moderate heat until they are tender (about 25 minutes).
Step 4: Drain the potatoes, allow to cool.
Step 5: When potatoes have cooled enough to handle, slice them very thin.
Step 6: Preaheat the oven to 350°F (180C - Gas Mark 4).
Step 7: Grease a large, flat baking dish (9x13inches).
Step 8: Warm the butter and oil in a sacuepan over medium heat.
Step 9: When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
Step 10: Stir in the pimientos, the jalapenos, and the jalapeno liquid.
Step 11: Sprinkle the flour over the vegetables; mix it in well.
Step 12: Pour the milk in gradually, stirring to avoid lumps.
Step 13: Simmer briefly until the mixture is thickened.
Step 14: Remove the pan from the heat, add the grated cheese, mix well.
Step 15: Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
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.
Step 17: Serve these "hot" potates hot.