• 1 lb. Keilbassa
• 2 T. butter or margerine
• 2 T. flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 to 5 medium medium all purpose potatoes, peeled and thinly sliced
• 1 medium onion, peeled and thinly sliced

Preparation -
Slice the Keilbassa diagonally into 1/2" to 3/4" wide pieces; set aside. In a large microwave safe mixing bowl or batter bowl, melt the butter or margerine - microwave on full power for about 15 to 20 seconds. Whisk in the milk and flour until smooth and well blended. Microwave on full power for about 5 minutes or until thickened enough to coat a spoon, stopping to stir a few times. Whisk in the cheese, salt, and pepper. Microwave on full power for 1 to 2 minutes, or until the cheese is melted; set aside. Spray a 3 quart casserole dish with non-stick cooking spray. Place about a third of the potatoes in the bottom of the prepared casserole. Add about a third of the onion slices, then about a third of the cheese sauce. Repeat the layering two more times, ending with cheese sauce. Microwave on full power for about 5 minutes. Reduce the power setting to 50% and microwave for 15 more minutes, stopping to stir gently at 5 minute intervals. Arrange the sliced Keilbassa on top of the potato mixture. Microwave on full power for about 4 to 6 minutes or until the Keilbassa is cooked and the scalloped potatoes are thick and bubbly. ( If your microwave oven does not have a turntable, rotate the casserole one half turn every 2 minutes. ) Cover and let stand for 5 minutes before serving. Makes 4 to 6 servings.