1/2 lb. jalapeno Mexican cheese
1/2 lb. Velveeta cheese
3 tbsp. flour or 1 tbsp. cornstarch
1 stick butter
1 sm. bell pepper, chopped finely
1 sm. jar pimentos
Salt, pepper, and garlic to taste
2 c. milk
6-8 med. potatoes cooked in jackets and cooled

Melt butter and cheeses with 1 cup of milk. Mix 1 cup of milk with 3 tablespoons flour; add to cheese and butter mixture. Peel potatoes and slice 1/2 inch thick.

Layer potatoes in a large Pyrex dish. Sprinkle salt, pepper, and garlic to taste. Sprinkle 1/2 of bell pepper and pimento. Pour 1/2 of cheese mixture over potatoes and repeat. Cook for 45 minutes in 350 degree oven.