Yield: 8 servings
|6 cups||Potatos, raw, sliced thin|
|1 cup||Velveeta, grated|
|¾ cup||Gn pepper/pimento mix grated|
For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne.
Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, 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 potatos are done, about 1-½ to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.
Mrs Nicholas J. Constantine