4 med. potatoes
1/4 c. butter
1 tbsp. all purpose flour
1 c. milk
1 (6 oz.) roll jalapeno cheese
1/2 c. chopped green pepper
1 (2 oz.) jar diced pimento, drained

Scrub potatoes and cook in boiling water about 30 minutes or until tender. Drain and cool slightly. Peel and cut into 1/4 inch slices. Melt butter in a heavy saucepan over low heat. Add flour stirring until smooth and cook 1 minute, stirring constantly gradually adding milk. Cook over medium heat until thickened and bubbly. Add cheese stirring until cheese melts and sauce is smooth. Layer half of potatoes, green pepper, and pimento in a lightly greased 1 1/2 quart casserole. Repeat with remaining ingredients. Pour cheese sauce over potatoes and bake uncovered for 40-45 minutes at 350 degrees. Serve 4-6.