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Cheesy Potatoes 'n' Peppers

Source of Recipe


Taste of Home, Dec/Jan 2004






List of Ingredients



• 2 cups chopped onions
  
• 6 Tbsp butter or margarine
  
• 6 Tbsp all-purpose flour
  
• 1/2 to 1 tsp salt
  
• 1/2 tsp pepper
  
• 4 cups milk
  
• 2 cups (8 ounces) shredded Swiss cheese
  
• 4 lbs. potatoes, peeled and thinly sliced
  
• 2 jars (7 ounces each) roasted red peppers, drained and coarsely chopped
  






Instructions



1. In a large skillet, saute onions 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 2 greased 11x7x2-inch 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; bake at 350 degrees (F) for 1-1/4 hours. Uncover and bake 10 to 15 minutes longer, or until potatoes are tender and sauce is thickened.
   
   Makes 12 to 16 servings.