5 lbs. potatoes
1 lb. cheddar cheese
2 dill pickles
1/2 c. melted shortening
1/2 c. flour
5 c. milk
1 1/2 tbsp. salt
1/2 tsp. pepper
1 sm. pimiento, cut fine

Peel or cook potatoes with jackets on. DO NOT over cook. (Use medium sized spuds.) Cool and dice. To make sauce, combine the melted shortening and flour in large saucepan over medium heat. Slowly stir in milk, stirring constantly. Add shredded cheese, stir until dissolved. Remove from heat and add the salt, pepper and pimiento. Add the diced dill pickles last.

Put diced potatoes in baking dish, pour sauce over and stir. Let sit in refrigerator overnight. Bake at 350 degrees and after potatoes are bubbling, bake one hour longer. Total baking time, about 2 hours. Very good with ham around the holidays. Serves 25.