Cheesy Potatoes 'N Peppers |
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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 12 |
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The roasted red peppers add a dash of color to this dish. Very good and makes enough for a bunch. Leftovers are great. Ingredients:
2 cups chopped onions |
6 tablespoons butter or 6 tablespoons margarine |
6 tablespoons all-purpose flour |
1/2-1 teaspoon salt |
1/2 teaspoon pepper |
4 cups milk |
2 cups shredded swiss cheese (8-oz.) |
4 lbs potatoes, peeled and thinly sliced |
2 (7 ounce) jars roasted red peppers, drained and coarsely chopped |
Directions:
1. In a large skillet, saute onions in butter until tender.
2. Whisk in flour, salt and pepper until blended.
3. Gradually add milk.
4. Bring to a boil over medium heat.
5. Cook and stir for 2 minutes or until sauce is thickened.
6. Remove from the heat.
7. Stir in cheese until smooth.
8. Place half of the potatoes in two greased 11 x7 x2 baking dishes.
9. Pour half of sauce over potatoes.
10. Top with half to two-thirds of peppers and remaining potatoes.
11. Pour remaining sauce over potatoes.
12. Sprinkle with remaining peppers.
13. Cover; bake at 350 degrees for 1-1/4 hours.
14. Uncover and bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.
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