Scalloped Potatoes

• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 2 c. milk
• 1 tsp. white pepper
• 1 tsp. salt
• 1 (2 oz.) jar diced pimento, drained
• 4 medium potatoes, peeled and sliced 1/8-inch thick
• 2 small onions, thinly sliced and separated into rings
• 2 c. (8 oz.) shredded Cheddar cheese

1. Melt butter or margarine in a heavy saucepan over low heat; add flour, stirring until smooth.
2. Cook one minute, stirring constantly.
3. Gradually add milk; cook over medium heat, stirring constantly until thick and bubbly.
4. Stir in salt, pepper and pimento.
5. Spoon 1/4 cup white sauce into a greased 12 x 8 x 2-inch baking dish.
6. Top with half each of potatoes, onions, remaining sauce and cheese.
7. Repeat layers, using remaining potatoes, onions and sauce.
8. Cover and bake at 350u0b0 for 55 to 60 minutes, or until tender.
9. Sprinkle with remaining cheese and bake an additional 5 minutes.
10. Serves 8.

butter, allpurpose, milk, white pepper, salt, pimento, potatoes, onions, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463763 (may not work)