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Saturday, January 05 2013

This popular cool season comfort food casserole recipe is an ideal accompaniment with many main dishes. Provide a large serving spoon to scoop up the flavorful sauce.


Scalloped Potato and Roasted Pepper Bake
Recipe from 
Servings: Makes 6 to 8 servings.
Prep Time: 35 mins
Total Time: 2 hrs 5 mins
       large onion, chopped (1 cup)
     tablespoons  margarine or butter
     tablespoons  all-purpose flour
    1/4  teaspoon  salt
    1/4  teaspoon  pepper
     cups  milk
     cup  shredded Swiss or Gruyere cheese (4 ounces)
     tablespoons  snipped parsley
       medium potatoes (2 pounds), peeled
     7-ounce jar  roasted red sweet peppers, drained and coarsely chopped
        Rosemary or parsley sprigs (optional)
In a large saucepan cook onion in margarine or butter until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in cheese and parsley until cheese is melted.
Meanwhile, thinly slice potatoes (should have about 6 cups). In a 2-quart rectangular baking dish place half of the potatoes. Cover with half of the sauce. Add all of the roasted peppers. Repeat layers of potatoes and sauce.
Bake, covered, in a 350 degree F oven for 1-1/4 hours. Uncover and bake 15 minutes more or until potatoes are tender. Garnish with rosemary or parsley sprigs, if desired. Makes 6 to 8 servings.
nutrition information
Per serving: Calories 312, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 22 mg, Sodium 464 mg, Carbohydrate 41 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 29%, Vitamin C 137%, Calcium 22%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:54 am   |  Permalink   |  0 Comments  |  Email

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