Potatoes Con Queso

By Tracy Mata 

Ingredients: One third cup butter or margarine, Three tablespoons all-purpose flour, Two cups milk, One (8 ounce) package shredded Mexican cheese blend (Sargento brand) divided, One (2 ounce) jar diced pimiento, drained; One (4.5 ounce) can chopped green chiles, drained; Two tablespoons chopped pickled jalapeno pepper, One half teaspoon salt, Two pounds baking potatoes, peeled and thinly sliced. 

Preparation: Melt butter in medium saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, one minute. Gradually add milk, and cook over medium heat, whisking constantly until slightly thickened. Stir in One and a half cups cheese; remove from heat, and stir until cheese melts. Add pimiento, green chiles, jalapeno pepper, and salt, stirring well. Place half of potato slices in a lightly greased two quart baking dish; top with half of cheese mixture. Repeat layers. 

Bake, covered at 350 degrees for forty minutes, uncover and bake forty more minutes. Sprinkle with remaining one half cup cheese, and bake five more minutes. Yield 8 servings.