RED POTATO Casserole w/ PEPPERS & ARTICHOKE HEARTS

Table of Contents: Vegetables

5 T. butter or margarine
3/4 cup chopped onion
½ cup chopped green pepper
½ cup chopped sweet red pepper
5 T. plain flour
2 ½ cups milk
1 cup grated sharp Cheddar cheese plus extra for topping
½ cup chopped artichoke hearts
2 lbs. red potatoes; cooked in salted water, then peeled (about 4 cups)
Salt and freshly ground pepper to taste (about 1½ tsp. salt)
Paprika

 

 

In a large skillet, melt butter or margarine, and cook the onion with the green and sweet red pepper until soft.  While still cooking on medium-low heat, stir in the flour until mixture is smooth.  Slowly add the milk, while stirring and cooking until smooth and thickened, then add the cheese and artichokes and mix well.

Slice the potatoes in round slices; then gently stir into the mixture. Try to avoid breaking up potatoes while mixing. Taste for salt and pepper; and add as needed.

Prepare a 9 X 13-inch baking dish with spray-oil.  Spread the potato mixture in the baking dish. And sprinkle with paprika.  Bake at 350 degrees for about 40 minutes or until bubbling hot and slightly browned.  Serves: 6 to 8.

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