3 dozen (or less) new potatoes, scraped, or peeled
6 tbsp. butter, divided
1 large onion, coarsely chopped
1 large red pepper, coarsely chopped
4 tbsp. all-purpose flour or corn starch
1 pint heavy cream
1 cup water (adjust as needed)
1 (10 oz.) can Nacho cheese soup (or any other cream soup)
1 (8 oz.) can sliced water chestnuts, drained (optional)
bread crumbs, for sprinkling
grated cheese, for sprinkling (optional)

Prepare potatoes and set aside; Preheat oven to 350°F.

In a large skillet with lid on, use 2 tablespoons butter and caramelize onions and peppers on medium low heat for about 30 minutes.

Add flour and remaining butter to skillet and make a roux. Cook for 2 to 3 minutes, stirring often. Add cream and stir and add as much water as needed for medium-thin consistency. Cook for about 10 minutes and add, a spoonful at at time, one can of nacho cheese soup. Add milk if needed for proper consistency. Cook for about 5 minutes.

Place potatoes in a baking dish, add more chopped onions or water chestnuts, if desired, and pour sauce over potatoes. Sprinkle with bread crumbs.

Bake at 350°F for 30 minutes, or until bread crumbs brown. Sprinkle grated cheese and bake 10 more minutes or until cheese melts.

This serves 12 people, 3 potatoes per person.

Submitted by: CPW