10 med. potatoes
1/2 lb. diced Velveeta cheese
1 sm. onion, diced
1 sm. jar red pimentos
Salt
Pepper
1 c. milk
1/2 c. butter
Corn flake crumbs

Cook potatoes with the skins on, cool, peel and dice. Arrange potatoes, cheese, onion and pimentos in 2 quart casserole dish. Season with salt and pepper.

Heat milk and butter, pour over potato mixture. Top with corn flake crumbs if desired. Bake 350 degrees 45 minutes.