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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 medium potatoes, peeled and cubed |
1 teaspoon salt |
1 cup chopped onion |
1/2 cup chopped pimiento |
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
2 cups milk |
1/8 teaspoon pepper |
1/8 teaspoon salt |
2 cups (8 ounces) shredded process american cheese |
1/2 cup cracker crumbs |
2 teaspoons butter or margarine |
Directions:
1. Combine potatoes and 1 teaspoon salt in a medium saucepan; add water to cover. Cook over medium heat 15 to 20 minutes or until tender; drain.
2. Combine cooked potatoes, onion, and pimiento; stir gently. Spoon into a greased 1 1/3-quart casserole.
3. Melt 1/4 cup butter in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper, 1/8 teaspoon salt, and cheese; cook, stirring constantly, until cheese is melted.
4. Pour cheese sauce over potatoes; sprinkle with cracker crumbs, and dot with 2 teaspoons butter. Bake at 350° for 30 minutes or until lightly browned.
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