Scalloped Potatoes
Taste of Home
3 tbsp butter, divided
1tbsp flour
1 tsp salt
¼ tsp pepper
1-1/2 c. milk
4 cups thinly sliced peeled potatoes (about 2lbs)
1 medium onion, finely chopped
1 small green pepper, finely chopped
½ c. dry bread crumbs
¾ cup shredded cheddar cheese
In a small saucepan, melt 2 tbsp butter, stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
In a greased 1 -1/2qt baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. Cover and bake at 350F for 35 minutes.
Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake uncovered about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand about 5 minutes before serving.
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MY NOTES::::: I add 1 can of cream of mushroom to the milk mixture after it comes off the stove. I also tend to double this recipe. The last thing is that it took me about 1 hr 45 minutes to have the potatoes soft and I let it sit for about 20 minutes before serving. I took this to an event and everyone loved them.