Jalapeno potatoes are made in my husband's family for every holiday. They are delicious. We always had mashed potatoes in my family for holidays so I was surprised when I showed up for my first Thanksgiving as a married woman to potatoes that were not mashed but sliced.
You can use a can of jalapenos for this recipe but it is even better if you chop up fresh jalapenos and saute them before you add them to the recipe.
You will need:
Preheat your oven to 350° Fahrenheit. Spray a nine by thirteen inch casserole dish with cooking spray.
Peel and boil your potatoes. Slice them when they are cooled and place them in the prepared casserole dish. Sprinkle with salt and pepper.
In a skillet, saute bell pepper, two fresh chopped jalapenos (if you are using the fresh ones), and onion in 1/4 cup butter.
Put the other 1/4 cup of butter in a saucepan with flour and blend over heat until bubbly. Add the milk. Add 1/2 cup of cheese and stir until the cheese is melted. If you are using canned jalapenos, add them now as well as the pepper and onion mix. Stir well and pour over the potatoes.
Bake at 350° Fahrenheit for 45 minutes. These are some of the best potatoes you will ever have. If it is a holiday and you are having company, be sure you make two batches because they will disappear quickly. In my opinion, you can never get enough. My mother-in-law served these on Thanksgiving Day as well as on Christmas. They are so tasty with the cheese that you will want them a lot more than twice a year.
Breakfast tip the next morning: Put some leftover jalapeno potatoes into your breakfast skillet and heat them up. Stir eggs up with a fork in a small bowl. Pour the eggs over the potatoes and scramble them up. You will have a delicious breakfast! I love to do this the day after we have these incredible potatoes.
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