Cheesy Potatoes 'n' Peppers Recipe

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Cheesy Potatoes 'n' Peppers Recipe
Cheesy Potatoes 'n' Peppers Recipe photo by Taste of Home
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Cheesy Potatoes 'n' Peppers Recipe

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3.5 2
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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 25 min.
MAKES:
12-16 servings
TOTAL 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 11x7-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.
Originally published as Cheesy Potatoes 'n' Peppers in Taste of Home December/January 2004, p37

Nutritional Facts

1 cup: 146 calories, 10g fat (6g saturated fat), 32mg cholesterol, 220mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. Place half of the potatoes in two greased 11x7-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.
  3. 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.
Originally published as Cheesy Potatoes 'n' Peppers in Taste of Home December/January 2004, p37

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