Title: Escalloped Potatoes
Categories: Vegetable Londontowne
Yield: 8 Servings

6	c	Potatos, raw, sliced thin
3	tb	Butter
3	tb	Flour
1 1/2	c	Milk
1	ts	Salt
		Cayenne
1	c	Velveeta, grated
3/4	c	Gn pepper/pimento mix

grated

For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine

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