Cheesy Potatoes 'n' Peppers Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 146
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 32 mg
  • Sodium:
  • 220 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 0 g
  • Protein:
  • 6 g


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Cheesy Potatoes 'n' Peppers

Taste of Home

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

SERVINGS: 12-16

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 1 hour 25 min.

Ingredients:

  • 2 cups chopped onions
  • 6 tablespoons butter, cubed
  • 6 tablespoons 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:

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.
    Place half of the potatoes in two greased 11-in. x 7-in. x 2-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.
    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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