Cheesy Potatoes 'n' Peppers |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Roasted red sweet peppers add a dash of color to this hearty potato casserole. It has become a dinner tradition of ours at Christmas-time. -Sherri Jackson Chillicothe, Ohio Ingredients:
2 cups chopped onions |
6 tablespoons butter, cubed |
6 tablespoons king arthur unbleached all-purpose flour |
1/2 to 1 teaspoon salt |
1/2 teaspoon pepper |
4 cups milk |
2 cups (8 ounces) shredded swiss cheese |
4 pounds potatoes, peeled and thinly sliced |
2 jars (7 ounces each) roasted sweet red peppers, drained and coarsely chopped |
Directions:
1. In a large skillet, saute onion in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from the heat. Stir in cheese until smooth.
2. Place half of the potatoes in two greased 11-in. x 7-in. baking dishes. Pour half of sauce over potatoes. Top with half to two-thirds of peppers and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers.
3. Cover and bake at 350° for 1-1/4 hours. Uncover; bake 10-15 minutes longer or until potatoes are tender and sauce is thickened. Yield: 12-16 servings.
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