• 3 cups peeled and diced potatoes
• ½ onion, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1½ cups milk
• ¾ cup grated cheddar cheese
• Salt and freshly ground pepper to taste
• A grating of fresh nutmeg
• 1 4 ounce jar chopped pimientos, drained

Steam the diced potatoes and chopped onion for 5 minutes.

Meanwhile, heat the butter in a saucepan over moderate heat, stir in the flour and cook for 2 to 3 minutes.

Stir in the milk and bring to a boil, stirring frequently.

Mix the steamed potato mixture with the pimientos and place in a butter baking dish. Top with the sauce and bake in a preheated 350° F oven until the potatoes are tender;
about 45 minutes.

Serves 4 to 6.