Scalloped Potato And Roasted Pepper Bake

• 1 large onion, chopped (1 c.)
• 3 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 2 c. milk
• 1 c. shredded Swiss or Gruyere cheese (4-oz.)
• 2 Tbsp. snipped parsley
• 6 medium potatoes (2 lb.), peeled
• 1 jar (7-oz.) roasted red sweet peppers, drained and coarsely chopped
• Rosemary or parsley sprigs (optional)

1. Cook onion in butter in a large saucepan till tender but not brown.
2. Stir in flour, salt, and pepper.
3. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
4. Remove from heat and stir in cheese and parsley till cheese is melted. Meanwhile, thinly slice potatoes (about 6 cups).
5. Place half of the potatoes in a 2-quart rectangular baking dish.
6. Cover with half of the sauce.
7. Add all of the roasted peppers.
8. Repeat layers of potatoes and sauce.
9. Bake, uncovered, in a 350u0b0 oven for 1 1/4 hours.
10. Uncover and bake 15 minutes more or till potatoes are tender.
11. Garnish with rosemary or parsley sprigs, if desired. Makes 6 to 8 servings.

onion, butter, flour, salt, milk, swiss, parsley, potatoes, red sweet peppers, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10298 (may not work)