3 T. butter, divided
1 T. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk (or 1c. milk & 1/2 cream)
4 cups thinly slice peeled potatoes ( I used my mandolin slicer to make this a breeze to slice)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese
1: In a small saucepan, melt 2 T. butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium hear; cook and stir for 2 minutes or until thickened.
2: In a greased 1-1/2 qt. baking dish, arrange half the potatoes, onion and green pepper in layer; cover with half of the sauce. Repeat layers. Cover and bake at 350 for 35 minutes.
3: 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 for 5 minutes before serving.
1 T. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk (or 1c. milk & 1/2 cream)
4 cups thinly slice peeled potatoes ( I used my mandolin slicer to make this a breeze to slice)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese
1: In a small saucepan, melt 2 T. butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium hear; cook and stir for 2 minutes or until thickened.
2: In a greased 1-1/2 qt. baking dish, arrange half the potatoes, onion and green pepper in layer; cover with half of the sauce. Repeat layers. Cover and bake at 350 for 35 minutes.
3: 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 for 5 minutes before serving.
Note: I didn't do the layering effect, left out the green pepper, minused the bread crumbs on top and just sprinkled a little cheese on top the last 10 mins. It was fabulous.
