Cheesy Potatoes-N-Peppers

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2 cups chopped onions
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
4 cups milk
2 cups (8 ounces) shredded Swiss cheese
4 pounds potatoes, peeled and thinly sliced
2 jars (7 ounces each) roasted red peppers, drained and coarsely chopped

In a large skillet, saute onions in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from the heat. Stir in cheese until smooth.

Place half of the potatoes in two greased 11-in. x 7-in. x 2-in. baking dishes. Pour half of sauce over potatoes. Top with half to two-thirds of peppers and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers.
Cover; bake at 350° for 1-1/4 hours. Uncover and bake 10-15 minutes longer or until potatoes are tender and sauce is thickened. Yield: 12-16 servings.

Source:  Taste of Home
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