Scalloped Potato and Roasted Pepper Bake
Recipe from
Better Homes and Gardens
This popular cool season comfort food casserole recipe is an ideal accompaniment with many main dishes. Provide a large serving spoon to scoop up the flavorful sauce.
Servings:
Makes 6 to 8 servings.
Prep Time:
35 mins
Total Time:
2 hrs 5 mins
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Ingredients
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1large onion, chopped (1 cup)see savings
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3 tablespoonsmargarine or buttersee savings
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3 tablespoonsall-purpose floursee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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2 cupsmilksee savings
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1 cupshredded Swiss or Gruyere cheese (4 ounces)see savings
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2 tablespoonssnipped parsleysee savings
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6medium potatoes (2 pounds), peeledsee savings
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1 7-ounce jarroasted red sweet peppers, drained and coarsely choppedsee savings
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Rosemary or parsley sprigs (optional)see savings
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Directions
1.
In a large saucepan cook onion in margarine or butter until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in cheese and parsley until cheese is melted.
2.
Meanwhile, thinly slice potatoes (should have about 6 cups). In a 2-quart rectangular baking dish place half of the potatoes. Cover with half of the sauce. Add all of the roasted peppers. Repeat layers of potatoes and sauce.
3.
Bake, covered, in a 350 degree F oven for 1-1/4 hours. Uncover and bake 15 minutes more or until potatoes are tender. Garnish with rosemary or parsley sprigs, if desired. Makes 6 to 8 servings.
Nutrition information
Per serving: Calories 312, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 22 mg, Sodium 464 mg, Carbohydrate 41 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 29%, Vitamin C 137%, Calcium 22%.
Percent Daily Values are based on a 2,000 calorie diet
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