Boo-Shoo-Lay Potatoes

• 5 cups potatoes, sliced about 1/4 inch thick
• 1 red bell pepper, cut into 1/2 inch squares
• 1 green bell pepper, cut into 1/2 inch squares
• 12 cup yellow onion, thinly sliced
• 2 cups corn flakes, crushed
• 5 tablespoons butter
• 5 tablespoons flour
• 4 cups milk
• 14 cup onion
• 2 garlic cloves
• salt
• pepper
• 3 ounces cream cheese
• 12 cup cheddar cheese, shredded

1. After slicing the potatoes, boil in salted water for about 10 minutes or until softened.
2. Do not overcook -- they should not be too soft after taking out of the water.
3. I like to slice these thicker than traditional scalloped potatoes.
4. Place Potatoes, Bell Peppers, and Onions in a 13x9 baking pan.
5. Season with salt and pepper.
6. Make "Boo-Shoo-Lay" sauce by first melting butter in a sauce pan over medium heat.
7. Add onions & garlic.
8. Cook for 1 minute, until softened.
9. Add flour.
10. Cook for about 2-3 minutes, stirring frequently.
11. Be careful not to brown the flour past a light golden color.
12. Add milk, about 1/2 cup at a time, whisking vigorously.
13. Continue until all of milk has been added.
14. Bring the mixture up to heat until bubbling, be careful not to hard boil.
15. reduce heat to low and simmer until thickened.
16. Once thickened, remove from heat and stir in cream cheese and cheddar cheese.
17. Pour sauce mixture over potatoes.
18. Top with cornflakes.
19. Bake the casserole at 375 degrees for about 45 minutes -- until it is bubbling and corn flakes are golden brown.
20. I like to cover it with foil for the first 30 minutes and use a baking sheet to catch the drips.

potatoes, red bell pepper, green bell pepper, yellow onion, corn flakes, butter, flour, milk, onion, garlic, salt, pepper, cream cheese, cheddar cheese

Taken from www.food.com/recipe/boo-shoo-lay-potatoes-433122 (may not work)