Ingredients:
1 1/2 lbs potatoes ( about 4 medium)
2/3 cup diced bell peppers ( green, red, or both)
2 whole green onions, thinly sliced
2 tablespoons margarine ( you may use light or non hydrogenated)
3 tablespoons flour
1 1/2 cups skim milk
1 teaspoon ground cumin (optional)
1 1/2 cups part-skim mozzarella cheese, divided
1/4 cup salsa
Directions:
Peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover; microwave potatoes High for 7 minutes, stirring once; set aside.
Spray a 2L (I use 9×13″) baking dish with cooking spray.
In the bottom of the baking dish, layer half of each of the potatoes, peppers and green onions, repeat layer; set aside.
In a medium saucepan, melt margarine, add flour, blending well; add milk and cumin and cook over medium-high heat stirring until thickened.
Whisk in 1 cup of the grated cheese until smooth; stir in salsa.
Pour milk mixture over potatoes, and sprinkle potatoes with remaining cheese.
Bake at 350 F for 35 minutes or until potatoes are tender and the top is bubbly and golden.
Servings: 5-6
Time preparation: 15 min.
Time total: 50 min.