1 qt. thinly sliced raw potatoes
1 green pepper, chopped
1 1/2 c. water
3 tbsp. butter, melted
1 tbsp. flour
1/2 tsp. salt or to taste
1 c. shredded cheese
1 c. milk
2 pimentos, chopped
Soft bread crumbs
Sliced stuffed green olives

Cook potatoes, green pepper in water about 15 minutes or until potatoes are tender. Drain and place in 1 1/2 quart shallow baking dish.

Blend flour and salt with 1 tablespoon butter; add cheese. Cook slowly until cheese melts. Add milk and stir until sauce thickens slightly.

Pour sauce over potatoes - mix very gently. Sprinkle with crumbs that have been sauteed in remaining butter.

Bake at 350 degrees for 25 minutes or until bubbly and brown.

Cover potato mixture with sliced olives before adding crumbs.