Cheesy Jalapeño New Potatoes

Ingredients

• 0.3 cup butter 
• 8 ounce pasteurized cheese product mexican-style cubed prepared
• 1 tablespoon flour all-purpose
• 2  garlic cloves pressed
• 0.5 large bell pepper green chopped
• 1 cup milk 
• 1.5 pounds new potatoes 
• 0.1 teaspoon pepper 
• 2 ounce pimientos diced undrained
• 0.3 teaspoon salt 

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Cook potatoes in boiling water to cover in a large saucepan 20 minutes or until tender; drain. Cool and cut into thin slices; set aside.
2. Melt butter in a saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is slightly thickened and bubbly.
3. Remove mixture from heat; add cheese and next 3 ingredients, stirring until cheese melts.
4. Layer potato slices, pimiento, and bell pepper in a lightly greased 8-inch square baking dish; top evenly with cheese mixture.
5. Bake at 350 for 30 minutes.