Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Red potatoes (about 6) |
| 1 \N | Chopped bell pepper |
| 2 ounces | Sliced pimiento |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 tablespoons | Butter |
| 1 tablespoon | All purpose flour |
| 1 cup | Milk |
| 6 ounces | Jalapeno or garlic cheese |
Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool.
Peel potatoes; cut into ¼ inch slices. Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside.
Melt butter in a saucepan; add flour and cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese; stir until melted and pour over potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover and bake 15 minutes. Remove from oven; let stand 5 minutes. From "Progressive Farmer", January 1992; Mrs. Bert C. Jones, McCall Creek Mississippi.