Scalloped Potatoes

Ingredients

• 2.5 pounds baking potatoes peeled thinly sliced
• 0.3 cup breadcrumbs french homemade ()
• 0.3 cup butter 
• 0.3 cup flour all-purpose
• 0.3 cup bell pepper green chopped
• 2  green onions chopped
• 0.3 teaspoon ground pepper white
• 2 cups milk 
• 2 ounce pimientos diced drained
• 8 ounces provolone cheese shredded
• 0.8 teaspoon salt 

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Melt butter in a medium saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat whisking constantly, until sauce is thickened and bubbly. Stir in green pepper and next 4 ingredients.
2. Layer half of potatoes in a lightly greased 13" x 9" baking dish. Spoon half of sauce over potatoes; top with half of cheese. Repeat procedure with remaining potato slices, sauce, and cheese.
3. Bake, covered, at 425 for 30 minutes. Uncover and sprinkle with breadcrumbs.
4. Bake 15 more minutes or until golden.