Saturday Market
Holman, Linda Carter
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"To cook is to create. And to create well...is an act of ingenuity, and faith."

Peggy's Potatoes con Queso

 "I have made a lot of mistakes falling in love, and regretted most of them,
but never the potatoes that went with them."
~ Nora Ephron,  "Heartburn"

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Farmer's Market
Carter Holman, Linda
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Peggy’s Potatoes con Queso

1/3 cup butter
1/2 cup diced onion
1 clove garlic, minced
3 tablespoons all-purpose flour
2 cups milk
8 ounces shredded cheese of your choice, such as
Mexican blend or Monterey Jack with jalapeños
2 ounces diced pimiento, drained
One 4.5-ounce can chopped green chilies, drained
2 tablespoons chopped pickled jalapeño pepper
1/2 teaspoon salt
2 pounds baking potatoes, peeled and very thinly sliced

Melt butter in a medium saucepan over low heat; add the onion and garlic
and sauté, stirring, until the onion is translucent. Add the flour, whisking until smooth. Cook, whisking constantly, for several minutes. Gradually add milk (it will blend in better if you heat it first), and cook over medium heat, whisking constantly, until slightly thickened. Remove pan from heat, stir in
1 1/2 cups of the cheese and stir until the cheese is melted. Add pimiento, green chilies, jalapeños and salt, stirring well.
Place half of potato slices in a lightly greased 2-quart baking dish; top with half of cheese mixture. Repeat layers. Bake, covered, at 350 degrees F. for
20 minutes; uncover and bake 40 more minutes. Sprinkle with remaining
1/2 cup cheese and bake 5 more minutes Makes 6 servings.
 

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