4 med. red potatoes, scrubbed and sliced in 1/4 inch pieces
1/4 c. Shedd's spread butter
1 tbsp. flour
1 c. lowfat milk
6 oz. Kraft Mexican Velveeta, mild or hot
1/2 c. chopped green chilies
1 (2 oz.) jar pimento, diced

Cook potatoes in boiling water about 20 minutes or until tender. Drain and cool slightly. Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook about 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring, until thick and bubbly. Add cheese, stirring until cheese melts and sauce is smooth. Layer half of potatoes, green chilies and pimento in a greased 1 1/2 quart casserole. Repeat with remaining ingredients. Pour cheese sauce over potatoes. Bake, uncovered, at 350 degrees for 40 to 45 minutes.