 |
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 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.
|
Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |