Ingredients
2 cups chopped onions6 tablespoons butter, cubed6 tablespoons all-purpose flour1/2 to 1 teaspoon salt1/2 teaspoon pepper4 cups whole milk2 cups shredded Swiss cheese4 pounds potatoes, peeled and thinly sliced2 jars (7 ounces each) roasted sweet red peppers, drained and coarsely chopped
Preparation
In a large skillet, saute onion in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from the heat. Stir in cheese until smooth.
Place half of the potatoes in two greased 11x7-in. baking dishes. Pour half of sauce over potatoes. Top with half to two-thirds of peppers and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers.
Cover and bake at 350° for 1-1/4 hours. Uncover; bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.
