NACHO CHEESE SCALLOPED POTATOES

NACHO CHEESE SCALLOPED POTATOES 10 small potatoes less if they're larger -- you basically just want to fill your pan 1/2 cup butter 1/2 cup flour 2 1/2 cups milk 3/4 tsp salt 1/2 tsp chili powder 1/4 tsp cumin 1/2 tsp garlic powder 1 1/2 cups shredded cheddar cheese Thinly slice your potatoes -- be consistent with your thickness. In a large pot of salted water, boil your potatoes about 8-10 minutes, until mostly cooked. While your potatoes are boiling, make your sauce. In a medium pot, melt your butter. Add flour and whisk until smooth. Add milk 1 cup at a time. After each addition, whisk until smooth and cook until thickened. Add salt, chili powder, cumin and garlic powder. Add cooked potatoes to a greased 9x13" pan and pour your sauce on top. Top with cheese and bake 30 minutes or until hot and cheese is melted. (*Note: you'll have to bake longer if your potatoes have been sitting in the fridge for a period of time)