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Peggy's Potatoes con Queso

Source of Recipe


Michele Gerhard






List of Ingredients



• 1/3 cup butter
  
• 1/2 cup diced onion
  
• 1 clove garlic, minced
  
• 3 Tbsp all-purpose flour
  
• 2 cups milk
  
• 8 ounces shredded cheese of your choice (such as Mexican blend or Monterey jack with jalapeños)
  
• 2 ounces diced pimiento, drained
  
• One 4.5-ounce can chopped green chilies, drained
  
• 2 Tbsp chopped pickled jalapeño pepper
  
• 1/2 tsp salt
  
• 2 lbs. baking potatoes, peeled and very thinly sliced
  






Instructions



1. 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.
   
   
2. Remove pan from heat; stir in 1-1/2 cups of the cheese and stir until the cheese is melted. Add pimiento, green chilies, jalapeños and salt, stirring well.
   
   
3. Place half of potato slices in a lightly greased 2-quart baking dish; top with half of cheese mixture. Repeat layers. Bake, covered, at 350º 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.