4 c. diced raw potatoes
1/2 c. diced pimiento
1/2 c. diced onion
1/2 tsp. salt
4 tbsp. butter
5 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
2 c. milk
1/2 lb. cubed med. sharp cheddar cheese

Boil potatoes for 5 minutes. Add onions and pimientos and 1/2 teaspoon salt and boil for 2 more minutes. Drain vegetables and turn into a buttered baking dish. Melt the butter, add the flour, salt and pepper and blend. Stir in the milk and cook until thickened. Add the cheese and pour over potatoes. Stir slightly. Bake at 350 degrees for 45 minutes.