If you enjoy hot peppers, you will love Jalapeno Potatoes. Our family makes this dish for holidays and any time we want to make a meal special. This is a recipe given to me by my mother-in-law, Anna Schulze. She would make them every year for Thanksgiving and Christmas family get-togethers and I love them!
You will need:
Boil the potatoes until tender. Drain and cool them. When cool, slice them. Spray a rectangular casserole dish with nonstick cooking spray and place the sliced potatoes evenly in the dish. Sprinkle with salt and pepper to taste.
In a large skillet, saute the chopped bell pepper, onion, and jalapenos in half of the butter (1/4 cup) over medium heat. TIP: If the jalapenos are spicy hot, slice them lengthwise before chopping and remove the seeds. The seeds are what make hot peppers HOT. If children will be eating this dish, it is recommended that you remove the seeds.
Place the other half of the melted butter in a saucepan along with the flour and stir over medium heat until bubbly. Then add the milk and stir. Add 1/2 cup of cheese and stir it in until melted. Now add the sauteed vegetables and stir well. Pour the entire contents of the saucepan over the potatoes.
Bake in a preheated oven at 350 degrees Fahrenheit for 45 minutes.
Above is the original baking direction but I add one more step to my potatoes. It is below:
Bake in a preheated oven at 350 degrees Fahrenheit for 35 minutes. Pull the pan out of the oven, and sprinkle the final 1/2 cup of cheese over the top and bake for 10 more minutes, until the cheese is golden brown.
This recipe is delicious both ways but I love cheese so I add the extra 1/2 cup during the final 10 minutes of baking!
You potatoes will have a much better taste when made with fresh jalapeno peppers from your own garden.
Keep checking back as we are adding more all the time.
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