|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.