1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. whole milk
1/4 c. cheddar cheese
2 1/2 lbs. sm. red salad potatoes, cooked in skins, then peeled and cut into 1/2 inch squares

Melt butter, then blend in flour and seasonings. Add milk and cheese. Cook, while stirring, to a thick and smooth consistency. Add potatoes. Put in a 2 1/2 quart casserole and bake for 30 minutes at 350 degrees.