Poppy Seed Potatoes

4 lg. or 6 med. potatoes
1 1/2 c. grated Velveeta or American cheese
1 onion, diced
1 sm. jar pimento, chopped
Salt & pepper, to taste
2 T. poppy seeds
1 c. half & half

Peel potatoes; boil, cool, and grate on a coarse grater. Grate cheese and chop onion and pimento. Make these layers twice: potatoes, cheese, onion, pimento. Top with poppy seeds. Bake at 300° for 1 hour or at 350° for 45 minutes.

Jean Hapka