Monterey Potatoes

4 cups peeled and sliced russet potatoes
¾ cup sliced red bell pepper
¼ cup chopped shallots
1 tbsp. flour
1 tsp garlic salt
½ tsp. basil
¼ tsp. dry mustard
½ cup milk
1 cup grated Monterey Jack cheese

In lightly greased 8” squares microwave-safe baking dish, combine potatoes,
bell pepper and shallots. Cover with plastic wrap, venting one corner.
Microwave on HIGH 10 to 12 minutes, stirring every 4 minutes. Set aside and
keep covered.

In 2-cup glass measure, combine flour, garlic salt, basil and mustard; blend
well. Gradually stir in milk. Microwave on HIGH 3 minutes, stirring after
1½ minutes. Add cheese; stir until cheese melts. Pour over potato
mixture and toss to coat.

Makes 4 servings