Cheesy Potatoes ‘N’ Peppers

• 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 whole milk
• 2 cups 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 350u0b0 for 1-1/4 hours. Uncover; bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.

onions, butter, allpurpose, salt, pepper, milk, swiss cheese, potatoes, sweet red peppers

Taken from www.tasteofhome.com/recipes/cheesy-potatoes-n-peppers/ (may not work)