|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Chopped green bell pepper||1⁄3 Cup (5.33 tbs)|
|Green onions||2 , chopped|
|Diced pimiento||2 Ounce, drained (1 Jar, 2 Ounce)|
|Ground white pepper||1⁄4 Teaspoon|
|Baking potatoes||2 1⁄2 Pound, peeled, thinly sliced (4 Medium-Size)|
|Shredded provolone cheese||8 Ounce (2 Cup)|
|French breadcrumbs||1⁄3 Cup (5.33 tbs) (Homemade)|
Melt butter in a medium saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
Stir in green pepper and next 4 ingredients.
Layer half of potatoes in a lightly greased 13" x 9" baking dish.
Spoon half of sauce over potatoes; top with half of cheese.
Repeat procedure with remaining potato slices, sauce, and cheese.
Bake, covered, at 425° for 30 minutes.
Uncover and sprinkle with breadcrumbs.
Bake 15 more minutes or until golden.