Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables
1/4 cup butteer
1/4 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon white pepper
1 2 ounce jar diced pimiento — drained
4 medium potatoes — sliced 1/8 thick
2 small onion — thinly sliced
2 cups shredded Cheddar Cheese
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.
Scalloped Ham and Potatoes: Sprinkle 1 cup chopped cooked ham over each layer of potatoes (total 2 cups ham). Yield: 6 main dish servings.
Per Serving (excluding unknown items): 225 Calories; 12g Fat (45.9% calories from fat); 11g Protein; 20g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 476mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
NOTES: Southern Living