4 med. red potatoes, cut into 1/4" slices
1/4 c. butter
1 tbsp. flour
1 c. milk
6 oz. jalapeno cheese roll
1/2 c. chopped green pepper
2 oz. jar pimiento, drained

Cook potatoes until tender and drain. Melt butter in saucepan and add flour, stirring until smooth. Cook 1 minute and gradually add milk. Stir constantly until thickened and bubbly. Add cheese and stir until it melts and is smooth. In a 1 1/2 quart casserole dish, layer half of potatoes, green pepper and pimiento. Repeat using the remaining ingredients. Pour cheese sauce over potatoes. Bake, uncovered at 350 degrees for 40 to 45 minutes.