Scalloped Potatoes With Pimiento
4 c cooked diced potatoes
3 tbs chopped pimiento
1 medium-size green pepper, chopped
3 tbs butter or margarine
3 tbs all-purpose flour
1 1/2 c milk
1/2 tsp salt
1/4 tsp pepper
1/2 c (2 ounces) shredded Cheddar cheese
Combine potatoes, pimiento, and green pepper; stir well. Spoon into a
greased 2-quart casserole.
Melt butter in a heavy saucepan over low heat; add flour, and cook 1
minute, stirring constantly. Gradually add milk; cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in salt and
pepper. Remove from heat; add cheese, and stir until melted.
Pour cheese sauce over potato mixture. Cover and bake at 350°
for 50 minutes.