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“A comfort food from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For the white sauce: melt the butter in a small saucepan; stir in flour and salt until fully incorporated.
  2. Add milk and cook, stirring constantly, until thickened.
  3. Cook the potatoes, onion and pimiento in boiling salted water for five minutes (If you use canned pimientos, do not parboil with potatoes and onions).
  4. Drain very well; pour into buttered casserole.
  5. Stir cheese into white sauce and pour over potatoes.
  6. Bake at 350F for 45 minutes.

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