Steam the diced potatoes and chopped onion for 5 minutes. Meanwhile, heat the butter in a saucepan over moderate heat, stir in the flour, and cook for 2 to 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir in the cheese, salt, pepper, and nutmeg. Mix the steamed potato mixture with the pimientos and place in a buttered baking dish. Top with the sauce and bake in a preheated 350F (180C) oven until the potatoes are tender,
about 45 minutes.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 119 (53%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.6mg||12 %|
|Sodium 247.3mg||9 %|
|Potassium 424.3mg||11 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 17.2g|
|Protein 8g||11 %|
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Calories per serving: 225
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