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Cheesy Potatoes 'n' Peppers

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

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

Printed from tasteofhome.com Oct 13, 2008

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Cheesy Potatoes 'n' Peppers cont.

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.