Elegant Scalloped Potatoes Jan Peterson
8 large new baking potatoes
6 Tbsp. butter or margarine
6 Tbsp. flour
1 to 2 tsp. garlic powder
½ tsp. salt
½ tsp. pepper
3 ½ cups milk
12 oz. Velveeta cheese cubed
½ cup crumbled cooked bacon
1 cup shredded cheddar cheese
¼ cup sliced green onions
Scrub and pierce potatoes; place on a microwave safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the processed cheese and bacon; stir until cheese is melted. Remove from heat; set aside.
Cut the potatoes into ¼ inch slices. Place a third of the slices in a g= reased 13” x 9” baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake uncovered at 350° for 15 minutes or until cheese is melted. Yield: 10 to 12 servings.