8 med. boiling potatoes (about 4 lbs.)
Salt & pepper to taste
1 green bell pepper, chopped
8 green onions, chopped
1 c. butter, melted
2 tbsp. flour
2 c. milk
1 (6 oz.) jalapeno cheese
1 (6 oz.) roll garlic cheese
1 (4 oz.) jar pimientos, drained

Preheat oven to 350 degrees. Boil potatoes in their jackets until just tender. Peel and slice. In a flat buttered 3 quart casserole, layer potato slices and season with salt and pepper. Saute bell peppers and onions in 1/2 cup butter until tender. In saucepan, combine flour and 1/2 cup butter and stir until bubbly. Add milk and cheeses and stir over medium heat until cheese melts. Add onion mixture and pimientos and blend well. Pour over potatoes and bake 45 minutes. Best assembled the day before.