5 lb. potatoes, boiled in jackets, peeled and sliced
1 sm. can pimentos, finely cut
1 sm. onion, finely diced
1/4 lb. butter
1 tbsp. flour
1 tsp. salt
1 (10 1/2 oz.) can cream of mushroom soup
1 c. milk
1 lb. shredded cheese

Arrange potatoes in a buttered baking dish. Combine the remaining ingredients in a saucepan and stir over low heat until blended and cheese is melted. Pour over the potatoes. Bake in 300 degree oven for 1 1/2 hours. Serves 20.