4 tbsp. butter
1 med. onion, chopped fine
3 tbsp. chopped green pepper
2 tbsp. chopped pimiento
2 1/2 tbsp. flour
2 c. milk
Salt and pepper to taste
3 c. cubed, cooked potatoes
3/4 c. shredded or finely cut cheddar cheese

Cook onion and green pepper in butter, about 3 minutes. Add pimiento and flour, stir, add milk, stir and cook until thickened. Season. Add potatoes. Pour into 1 1/2 quart deep casserole dish rubbed inside with butter, top with cheese. Bake in 350 degree oven 30 minutes. Serve hot.

This can be prepared early and stored in refrigerator and baked just before serving.