Ruth totes this winning potato dish to potluck dinners, then reheats it in the microwave.

5 med. potatoes, peeled & sliced 1/4" thick (5 c.)
1/4 c. water
1/8 tsp. salt
1/3 c. chopped onion
3 tbsp. butter
3 tbsp. all-purpose flour
2 c. milk
3/4 c. shredded Cheddar cheese (3 oz.)
1/2 of a 10 oz. pkg. frozen chopped spinach, thawed & well drained
1 tbsp. chopped pimento
Paprika

In a 2 quart microwave safe casserole micro-cook the sliced potatoes, water and salt, covered, on 100% power (high) for 8-10 minutes or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside.

In same casserole cook onion in butter, covered, on high for 2 to 3 minutes or until tender. Stir in flour. Add milk all at once; stir to combine. Cook, uncovered, on high about 6 minutes or until thickened and bubbly, stirring every minute until sauce starts to thicken, then every 30 seconds. Add cheese; stir until melted. Stir in the cooked potatoes, spinach and pimento. Cook, covered, on high for 1-2 minutes or just until heated through (do not boil). Sprinkle with paprika. Makes 8 servings.