Oven-Baked Cheesy Jalapeno Potatoes

Name: Oven-Baked Cheesy Jalapeno Potatoes
Total time: 55 min
Yield: 2
Ingredients: 4 medium boiling potatoes; 2 cups milk; 3 tbsp flour; 1 tsp salt; 0.25 tsp ground black pepper; 0.25 tsp garlic powder; 1 cup shredded sharp Cheddar cheese; 1 (4 oz) can diced jalapeno peppers; 1 (2 oz) jar chopped pimentos, drained

Indulge in these creamy, cheesy potatoes infused with a spicy jalapeño twist and colorful pimento contrast. A comforting American side dish.

Recipe Info

Prep Time

55 min

Difficulty

Easy

Servings

Nutrition

calories250kcal

carbohydrates34g

fat8g

protein11g

Side Dish American

Ingredients

4 medium boiling potatoes

2 cups milk

3 tbsp flour

1 tsp salt

0.25 tsp ground black pepper

0.25 tsp garlic powder

1 cup shredded sharp Cheddar cheese

1 (4 oz) can diced jalapeno peppers

1 (2 oz) jar chopped pimentos, drained

Directions

Preheat the oven to 350°F (175°C). Grease a 2-quart casserole dish.

Place potatoes in a large pot and cover with salted water. Bring to a boil, cooking until just tender (about 15-18 minutes); drain and cool to the touch before peeling. Slice thinly and transfer to a large bowl.

In a saucepan over medium heat, warm milk. Gradually whisk in flour, salt, pepper, and garlic powder until smooth. Cook and stir until boiling and thickened. Add Cheddar cheese and jalapeños; cook and stir until cheese is fully melted. Pour sauce over potatoes; scatter pimentos on top.

Bake in the preheated oven for about 30 minutes until potatoes are tender.