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Cheesy Potatoes 'n' Peppers

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

12-16 ServingsPrep: 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. 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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Cheesy Potatoes 'n' Peppers (continued)

Nutrition Facts: 1 serving (1 cup) equals 146 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 220 mg sodium, 8 g carbohydrate, trace fiber, 6 g protein.