Instructions: 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.

Serves 4 to 6.

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