8 to 10 lg. potatoes
3 tbsp. butter
2 tbsp. flour
1 c. milk
1 c. potato water
1 can cream of mushroom soup
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. onion powder
1/8 tsp. pepper
4 to 6 slices Velveeta cheese

Par-boil potatoes. Slice and put in roaster. Make white sauce: Melt butter, then add flour, mustard, salt, onion powder, pepper, milk, water and cream of mushroom soup. Stir until thick and then pour over potatoes. Lay cheese on top and just before serving, mix in with potatoes. Baking time: about 90 minutes at 325 degrees or a little longer. Serves 12 people.