Shelly's Recipe

IRISH CREAMED POTATOES OBRIEN

Category: Potatoes

4 Tbsp. unsalted butter
3 Tbsp. flour
2 cups milk
1/2 cup diced green pepper
3 Tbsp. diced jarred pimiento
1 tsp. salt
1 tsp. pepper
1 cup (4 oz.) shredded sharp Cheddar cheese
6 Idaho potatoes, peeled, cit in 1/2-inch cubes, and boiled in salted water just until tender
1/2 cup Ritz cracker crumbs
2 Tbsp. melted butter

Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish. I use cooking oil spray.

In a medium heavy saucepan, melt item butter. In it, blend in flour. Cook and stir mixture for 3 minutes over low heat. Slowly add milk, stirring constantly, until smooth. Bring to a boil. Stir in next 4 ingredients and mix well. Remove from heat.

Arrange drained potatoes in the bottom of prepared pan. Pour sauce over potatoes. Combine items 10-11 and sprinkle evenly over top of potatoes. Bake 25 minutes, uncovered, or until top is lightly browned and potatoes are bubbling hot. Serves 6-8