4 med. red potatoes
1 sm. bell pepper, slivered
1 sm. can pimientos
Salt & pepper to taste
1/2 stick butter
1 tbsp. butter
1 tbsp. flour
1 c. milk
1/2 roll garlic cheese
1/2 roll jalapeno cheese

Variation: Use 3 cans whole new potatoes.

Boil potatoes in the jackets in salted water until tender, but not falling apart. When cool enough to handle, peel, slice and layer in a buttered casserole with slivered bell pepper and pimiento, Salt and pepper each layer. Melt butter in a saucepan, add flour and stir until well blended. Gradually add milk, stirring constantly. Add cheeses which have been cubed or grated and cook until melted. Pour over the potatoes and bake at 350 degrees about 45 minutes to 1 hour. Serves 6 to 8. A whole roll of either cheese may be used but the combination is delicious.