Texas Scalloped Potatoes
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs baking potatoes, peeled
- 1 1⁄2 tablespoons salt
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 8 -10 green onions, sliced
- 3 cloves garlic, finely chopped
- 4 ounces pimientos, diced (drained)
- 1⁄3 cup pickled jalapeno pepper, reserve 1 tablespoon liquid from jar of pickled jalapenos
- 2 tablespoons flour
- 2 cups evaporated milk
- 2 cups cheddar cheese, grated
directions
- Cover the potatoes with water in a pot.
- Add the salt and cook at medium heat for 30 min.
- Drain the potatoes and let cool.
- Thinly slice potatoes.
- Preheat oven to 350.
- Melt the butter and oil over medium heat.
- Saute the bell pepper, onions, and garlic until they become soft.
- Add the pimientos, jalapenos, and jalapeno liquid.
- Sprinkle with flour and stir.
- Slowly add milk, stirring constantly.
- Let thicken, while stirring.
- Remove from heat and mix in the cheese.
- Layer the potatoes and sauce in greased baking dish.
- Sprinkle with a little paprika if desired.
- Cover with foil and bake for about an hour.
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Reviews
-
I'm a little confused on why this is called Texas scalloped potatoes. The jalapenos were not enough to even be noticeable to us, and I would think that the spices would stand out distinctly in anything labeled Texas. I also found the addition of pimentos in this dish to be odd. Pimentos are not just for looks, they put an overly sweet flavor in the dish that I just didn't think belonged there. And I can't imagine cooking the potatoes for 30 minutes first--you would end up with mashed potatoes! I cooked mine for only 8-10 minutes and they were the perfect texture for this dish. That being said, the consistency of the sauce was excellent and I would and will make this dish again with the following revisions: 1) cook the potatoes for only 10 minutes, 2) omit the pimentos altogether, 3) use a nice sweet Texas 1015 onion in place of the green onions, and 4)chop 2-3 fresh jalapenos finely in the food processor and saute them together with the remaining vegetables and the onion mentioned above. I might even throw a teaspoon or so of chili powder in, to make it a truly authentic Texas dish. Sorry for the lengthy review, but as written, this recipe just didn't do it for me.
RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.