|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|White pepper||1⁄2 Teaspoon|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Potatoes||4 Medium, peeled and sliced 1/8 inch thick|
|Onions||2 Small, thinly sliced and separated into rings|
|Shredded cheddar cheese||8 Ounce (2 Cup)|
Melt butter in a 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 salt, pepper, and pimiento.
Spoon 1/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish.
Top with half each of potatoes, onions, remaining sauce, and cheese.
Repeat layers, using remaining potatoes, onions, and sauce.
Cover and bake at 350° for 55 to 60 minutes or until tender.
Sprinkle with remaining cheese, and bake an additional 5 minutes.
Serving size: Complete recipe
Calories 2329 Calories from Fat 1191
% Daily Value*
Total Fat 134 g206.8%
Saturated Fat 86.3 g431.4%
Trans Fat 0 g
Cholesterol 409.1 mg136.4%
Sodium 3765.8 mg156.9%
Total Carbohydrates 202 g67.3%
Dietary Fiber 21.3 g85.4%
Sugars 41 g
Protein 84 g168.5%
Vitamin A 102.5% Vitamin C 258.4%
Calcium 229.6% Iron 43.8%
*Based on a 2000 Calorie diet