5 c. thinly sliced red potatoes (about 7 large)
1/4 c. water
3 tbsp. butter
2 c. milk
1/4 c. chopped onion
4 bacon strips, cooked and crumbled
1 c. (4 oz.) shredded Cheddar cheese
1 tsp. salt
1 c. chopped fresh spinach
1 tbsp. diced pimentos

In a 2-quart microwave-safe dish, combine potatoes and water. Cover and microwave on High 8 to 9 minutes or until potatoes are tender, stirring twice. Drain; set potatoes aside. In a large microwave-safe bowl, heat butter on High until melted, about 30 seconds. Add onion. Microwave, uncovered for 1 to 2 minutes or until tender, stirring once. Whisk in flour until blended. Gradually stir in milk. Cook uncovered on High for 2 1/2 minutes; stir and cook 3 to 4 minutes longer, stirring every minute or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimentos; mix well. Microwave, uncovered, on High for 2 to 3 minutes or until heated through, stirring once. Sprinkle with bacon.

Yields 8 servings.