Jalapeno Potatoes

 

                This is what to cook when you have an urge for scalloped potatoes.

Serves 6 to 8 

• 3 pounds baking potatoes, peeled or unpeeled
• 1½ tablespoons salt
• 4 tablespoons unsalted butter
• 4 tablespoons corn oil or additional unsalted butter
• 1 medium green bell pepper, chopped
• 8 to 10 green onions, sliced
• 3 garlic cloves, minced
• 4 ounces pimientos, diced
• One-third cup pickled jalapenos, sliced, plus 1 tablespoon jalapeno pickling liquid
• 2 tablespoons all-purpose flour
• 2 cups evaporated milk
• 2 cups grated mild or medium cheddar cheese

1. Place the potatoes in a large heavy pan, and cover them with water by at least 1 inch ; add the salt.
2. Cook the potatoes over moderate heat until they are tender, about 25 to 35 minutes depending upon the size of the potatoes ; drain the potatoes, and, when they are cool enough to handle, slice them very thin.
3. Preheat the oven to 350F (180C) ; grease a large baking dish.
4. Warm the butter and oil in a saucepan over medium heat ; when the butter has melted, add the bell pepper, onions, and garlic, and sauté them until they are softened.
5. Stir in pimientos, the jalapenos, and the jalapeno liquid ; sprinkle the flour over the vegetables, and mix it in.
6. Pour the milk gradually, stirring to avoid lumps ; simmer briefly until the mixture is thickened.
7. Remove the pan from the heat, add the grated cheese, and mix well.
8. Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce ; cover the dish thightly, and bake for 50 minutes to 1 hour, until the potatoes are very soft and much of the saucehas been absorbed.
9. Serve the potatoes hot.
10. The potatoes can be assembled a day ahead and refriferated ; bring the dish back to room temperature before baking.

BON APPÉTIT