Saturday, March 28, 2009

Escalloped Potatoes

6 cups potatoes, raw, sliced thin
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated

For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

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