Buffet Potatoes

• 1/4 lb. butter
• 1 c. onion, chopped
• 1 c. green pepper, chopped
• 1/3 c. flour
• 1 tsp. salt
• 1/2 tsp. white pepper
• 3 c. milk or half and half
• 1 1/2 lb. Gruyere cheese, grated
• 1/2 c. cubed, cooked potatoes
• 8 oz. pimentos, chopped
• 3 Tbsp. fresh parsley, chopped
• 4 c. bread crumbs
• 2/3 c. butter, melted
• bacon, cooked and crumbled

1. Preheat oven to 375u0b0.
2. In large pot melt 1/4 pound butter. Add onion and green pepper.
3. Cook over medium heat until tender, stirring often.
4. Blend in flour, salt and pepper.
5. Use additional seasoning if necessary.
6. Add milk; stir constantly over medium heat until mixture thickens.
7. Stir in cheese and remove from heat. Place potatoes in large baking dish.
8. Sprinkle pimentos over potatoes and mix lightly.
9. Divide thickened sauce between 2 dishes, pouring over each dish.
10. In medium bowl, mix bread crumbs, parsley and 2/3 melted butter.
11. Sprinkle crumbs over potatoes and bake 30 to 40 minutes until heated thoroughly.

butter, onion, green pepper, flour, salt, white pepper, milk, gruyere cheese, potatoes, pimentos, fresh parsley, bread crumbs, butter, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25992 (may not work)