In a deep pot, boil water for the potatoes. Peel the potatoes and dice. Place in boiling water for about 15 minutes. Drain and set aside in a large mixing bowl.

While the potato is boiling, make the white sauce. On a low flame melt the butter in a deep pan and add the chopped onions.

Cook the onion until soft, for about 5 minutes. Remove the pan from the flame and add the flour and mix well.

Add the milk and mix well again. Return the liquid to a low flame and continue to cook until the liquid is thick.

Add the bouillon cube if desired or salt. Stir the liquid every now and then. Remove from the flame when the liquid is thick and a bit creamy.

Add the pimiento and parsley to the potatoes. Add the white sauce and about 5 oz of the grated cheese. Mix well and pour in a greased casserole dish.

Sprinkle the rest of the grated cheese over the potato. Bake in a preheated oven 350 degrees Fahrenheit for 30 minutes.