4 med. potatoes
1/4 c. butter
1 tbsp. flour
1 c. milk
1 (6 oz.) pkg. jalapeno cheese
1/2 c. chopped green pepper
1 (2 oz.) jar diced pimiento, drained

Scrub and cook potatoes in boiling water until tender. Drain and cool. Peel. and cut into 1/4" slices. Melt butter in heavy pan over low heat. Add flour, stirring until smooth. Cook 1 minute. Stirring constantly, gradually add milk, stir and cook over medium heat until thickened. Add cheese, stirring until cheese melts and sauce is smooth. Layer half of potatoes, green peppers and pimiento in greased 1 1/2 quart casserole. Repeat layer with remaining ingredients. Pour cheese sauce over potatoes. Bake uncovered at 350 degrees for 40 to 50 minutes. 4 to 6 servings.