4 lg. potatoes, pared, cubed
1 sm. onion, chopped
Salted water
1 jar (2 oz.) sliced pimentos, drained
1 c. med. white sauce, recipe follows
1 c. shredded mild Cheddar cheese

WHITE SAUCE, 1 CUP:

2 tbsp. butter
2 tbsp. all-purpose flour
1/4 tsp. salt
1 c. milk

1. In saucepan, cook potatoes and onion in salted water to cover for 15 minutes until just tender. Add drained pimentos.

2. Meanwhile, in another saucepan, melt butter. Blend in flour and salt. Cook, stirring with a whisk until bubbly.

3. Gradually whisk in the milk. Heat until mixture boils and thickens.

4. Drain potatoes. Turn into a buttered 1 quart shallow baking dish.

5. Pour sauce over. Top with the cheese.

6. Bake at 350 degrees for 15-20 minutes or until bubbly and lightly browned around the edges.