Pepperjack Tater Casserole
INGREDIENTS
- 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
DIRECTIONS
- 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.