Ingredients
1/4 cup green onions, sliced
1/2 cup green bell pepper, chopped
2 oz. jar chopped pimentos, undrained
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
6 tablespoons flour
4 cups whole milk
6 cups cooked potatoes, cubed
2 cups (8 oz) sharp Chedder cheese, shredded
Preparation
Preheat oven to 350 degrees. Grease a shallow 3 quart baking dish. In a large heavey skillet, heat butter. Add green onions, green pepper and pimento. Saute 1 minute. Add salt, black pepper, parsley, paprika and flour, stir until blended. Stir in milk and cook, stirring until thickened. Add cooked potatoes and 1 cup cheese. Stir until cheese is melted. Pour mixture into greased dish. Sprinkle with remaining cheese. Bake 30 to 45 minutes or until bubbly.
