Pepperjack Tater Casserole
8 large potatoes, unpeeled
1/4 cup butter
1 green bell pepper, chopped
1 onion, chopped
1 1/2 tablespoons flour
1 1/2 cups milk
1 (12-ounce) pk pepperjack cheese
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Combine potatoes and water to cover in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 25 minutes or until tender; drain and cool.
Melt butter in Dutch oven over medium-high heat; add bell pepper,onions and cook, stirring constantly, 5 minutes or until tender. Remove reserving drippings in pan; set aside.
Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, and cook over medium heat, stirring constantly, until mixture thickens and bubbles.
Stir in cheese, and cook, stirring constantly, until cheese melt. Remove mixture from heat.
Peel potatoes, and cut into thin slices. Layer potatoes in a lightly greased 13 x 9 baking dish, sprinkling each layer with salt, pepper, and pepper onion mixture.
Spoon cheese mixture over potatoes. Bake at 375 degrees for 30 minutes or until thoroughly heated. 8 to 10 servings.