4 tbsp. flour
4 tbsp. butter
2 c. milk
1 lb. chunk Longhorn-Colby or 1 1/2 lbs. Velveeta cheese, cubed
6 potatoes
6 hard cooked eggs
Pimento, drained (optional)
Paprika

Parboil potatoes in jackets; boil eggs. Remove potato jackets, peel and slice eggs; set aside.

In saucepan, stir butter and flour into paste consistency over low heat. Gradually add milk, and stir with wire whisk. Add cheese, cut into small cubes, and stir constantly until cheese is melted and sauce is smooth. Keep heat at medium-low to avoid scorching. Remove from heat.

Grease large baking dish and pour small amount of sauce in bottom. Slice in potato layer, add egg slices, bits of pimento and some cheese sauce. Repeat layers with remaining potatoes, eggs, pimiento and sauce. Pour remaining sauce on top. Sprinkle with paprika. Bake at 325 degrees for 30 minutes and cheese bubbles.