Source: Adapted for Cinnamon Hearts from Toby O'Brien's original recipe.

Potato casserole with milk, pimiento, and onion.

Servings

6 potatoes, fresh, medium , thinly sliced, skins left on (about 1 1/2 lb)
1.5 cup Milk, 2%, with add vitamin A & D
2 tbsp Margarine, 80% fat , such as Fleischmann's®
0.25 cup white all purpose flour
1 small onions , finely diced
1 small green bell peppers , diced
2 oz Pimientos, canned, whole , diced
0.5 tsp salt
0.5 cup bread crumbs

1 Preheat oven to 325ºF. Spray a 9- x 13-inch baking dish with nonstick vegetable spray and set aside.
2 Layer the sliced potatoes in baking dish (do not remove skins).
3 Combine milk, margarine and 1/4 cup flour in a saucepan. Mix with a wire whisk and cook over medium heat until thickened.
4 Add onion, green pepper, pimiento and salt to milk mixture. Cook until thoroughly combined.
5 Pour sauce over sliced potatoes and mix well.
6 Cover with fine bread crumbs. Bake for 1 1/2 hours, or until potatoes are done. Makes 10 Servings.