Cheesy Potatos with Roasted Peppers

INGREDIENTS

  • 3 lbs. Eastern, white or golden potatos, peeled and cut into bite sized pieces.
  • 1 small onion chopped small
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 cups of milk
  • 2 cups shredded sharp cheddar cheese
  • 2 roasted peppers chopped fine. Use jarred peppers
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbs. parsley flakes
  • Fried Onions for topping (optional)

DIRECTIONS

  1. Spray cooking oil in an appropriate casserole dish.
  2. In a 4-quart pan melt the butter on low heat. Add the onions and cook for 5 minutes until they begin to soften.
  3. Whisk in the flour and cook for 2-3 minutes stirring frequently.
  4. Add the milk and whisk until blended and bring to a gentle boil continuing to stir often to prevent scorching.
  5. Add the peppers, salt, pepper and parsley. Then add the cheese a little at a time until it’s all melted and blended.
  6. Peel, dice and rinse the potatos then blanch them in boiling water – when the water begins to boil again remove them from the stove and drain into a colander. Once drained, add the potatos to the casserole dish.
  7. Pour the sauce over the potatos ensuring even coverage. Place in a 350ºF oven and bake for 40 minutes or until the center of the dish is bubbling.
  8. If adding fried onions, sprinkle on top and continue to bake until lightly browned, about 5-10 minutes more.