Yield: 8 servings
Measure | Ingredient |
---|---|
6 cups | Potatos, raw, sliced thin |
3 tablespoons | Butter |
3 tablespoons | Flour |
1½ cup | Milk |
1 teaspoon | Salt |
1 x | Cayenne |
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