Pepper and Potato Bake

• 1 12 ounces butter
• 1 large onion, peeled and sliced
• 1 garlic clove, peeled and chopped
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 courgettes, trimmed and sliced
• 2 12 lbs potatoes, peeled and thickly sliced
• 12 ounce plain flour
• 12 pint milk
• 14 pint double cream
• 6 ounces lancashire cheese, grated
• 1 tablespoon fresh thyme leave
• 1 sprig fresh thyme (to garnish)

1. Preheat oven to 200 degrees Celsius
2. Melt 1 oz of the butter in a frying pan and fry the onion, garlic, peppers, and courgettes for 5-7 minutes, until soft.
3. Meanwhile, parboil the potatoes in boiling salted water for 5 minutes.
4. Drain and cool by rinsing in cold water.
5. Layer half the potatoes over the base of a 3pt oven proof dish.
6. Spoon over the pepper mixture then the rest of the potatoes.
7. Place the remaining butter, flour, and milk in a saucepan and cook over a low heat, whisking, until it boils and thickens.
8. Stir in the cream and pour the sauce over the potatoes.
9. Scatter over the cheese and thyme leaves and season with salt and freshly ground pepper.
10. Bake for 30 minutes or until golden.
11. Garnish with fresh thyme.

butter, onion, garlic, green bell pepper, red bell pepper, courgettes, potatoes, flour, milk, cream, lancashire cheese, thyme, thyme

Taken from www.food.com/recipe/pepper-and-potato-bake-213553 (may not work)