5 c. thinly sliced red potatoes
1/4 c. water
3 tbsp. butter
1/4 c. chopped onion
1/4 c. all-purpose flour
2 c. milk
1 c. (4 oz.) shredded Cheddar cheese
1 tsp. salt
1 c. chopped fresh spinach
1 tbsp. diced pimientos
4 bacon strips, cooked and crumbled

In 2-quart microwave safe dish, combine potatoes and water. Cover and microwave on High for 8 to 9 minutes or until potatoes are tender, stirring twice. Drain and set aside. In large microwave safe bowl, heat butter on High until melted (30 seconds). Add onion. Microwave, uncovered, 1 to 2 minutes or until tender. Whisk in flour until blended. Gradually stir in the milk. Cook, uncovered, on High for 2 1/2 minutes; stir. 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 pimientos; mix well. Microwave uncovered on High for 2 to 3 minutes or until heated through, stirring once. Sprinkle with bacon.

Yield: 8 servings.