Christmas Cheesy Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 7
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1/8 teaspoon pepper
- 2 tablespoons melted butter
- 1 cup bread crumbs
- 1 cup shredded sharp cheddar cheese
- 2 1/4 cups milk ((i used whole milk))
- 1/2 cup finely chopped green peppers
- 4 cups peeled cubed and cooked potatoes
- 1/4 cup chopped pimentos
- Carbohydrate 14.6748936431733 g
- Cholesterol 70.6604264061574 mg
- Fat 26.3886382402633 g
- Fiber 0.82212288460833 g
- Protein 7.05998038213068 g
- Saturated Fat 16.3773167250235 g
- Serving Size 1 1 serving (62g)
- Sodium 418.279369641952 mg
- Sugar 13.852770758565 g
- Trans Fat 1.85208299067759 g
- Calories 322 calories
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. Reserve a few for the top of the casserole if you'd like. 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.
