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Cheesy Potatoes 'n' Peppers

 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.


  • 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.

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Cheesy Potatoes 'n' Peppers (continued)

Nutritional 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.