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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Layers of tender potato are cushioned by a rich cream sauce and covered with provolone cheese. Ingredients:
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
2 cups milk |
1/3 cup chopped green bell pepper |
2 green onions, chopped |
1 (2-ounce) jar diced pimiento, drained |
3/4 teaspoon salt |
1/4 teaspoon ground white pepper |
4 medium-size baking potatoes, peeled and thinly sliced (about 2 1/2 pounds) |
2 cups (8 ounces) shredded provolone cheese |
1/3 cup french breadcrumbs (homemade) |
Directions:
1. Melt butter in a medium saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat whisking constantly, until sauce is thickened and bubbly. Stir in green pepper and next 4 ingredients.
2. Layer half of potatoes in a lightly greased 13 x 9 baking dish. Spoon half of sauce over potatoes; top with half of cheese. Repeat procedure with remaining potato slices, sauce, and cheese.
3. Bake, covered, at 425° for 30 minutes. Uncover and sprinkle with breadcrumbs. Bake 15 more minutes or until golden.
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