Russet potatoes work nicely for this delicately flavored fix-ahead potato dish. The pimientos add a good dash of color; the potatoes cook up tender but not mushy.
4 cups raw potatoes, cubed (1/2- to 3/4-inch pieces)
1 onion, chopped
2 pimientos, cut into thin strips
1/2 pound cream cheese, diced
2 cups thin white sauce
Cook the potatoes and onion in salted water for 5 minutes. Drain. Pour into a buttered 2-quart casserole dish. Add pimientos. Add the cream cheese to the white sauce and pour over the potatoes. Bake in a moderate (350 degrees F) oven for 45 minutes.
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