Diced green peppers and pimentos give these Christmas Cheesy Potatoes a festive look. They’re the perfect, comforting side dish to your holiday meal.

1/4 cup butter

1/4 cup all-purpose flour

1 teaspoon salt

1/8 teaspoon pepper

2 1/4 cups whole milk

1 cup shredded sharp cheddar cheese

1/2 cup finely chopped green peppers

4 cups peeled, cubed and cooked Summertime potatoes

1/4 cup chopped pimentos

1 cup bread crumbs

2 tablespoons melted butter

In a medium saucepan, melt the butter over low heat. Add the flour, salt and pepper, then use a whisk to blend it in. Gradually stir in the milk. Cook and whisk this mixture over medium-low heat until it is smooth and thickened, about 5 minutes. Remove from the heat.

Add the cheese to the sauce pan and mix until smooth.

In a lightly greased 1 1/2 quart casserole dish, add the cooked potatoes, green pepper and pimentos. Pour the cheese sauce over the top of the potatoes.

In a small bowl, combine the bread crumbs and the melted butter. Mix well.

Sprinkle the bread crumbs overtop the cheese covered potatoes. If you reserved a few of the green peppers and pimentos, add them to the very top of the casserole.

Bake at 325 degrees for 40-45 minutes, or until the casserole is bubbly and heated through.

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