Scalloped Potatoes With Cheese russet potatoes enough to fill the microwave dish 2 tablespoons vegetable oil 4 tablespoons butter 1/2 cup flour 1/4 teaspoon nutmeg 2 cups milk big handful grated Mexi cheese mix, thawed big handful grated cheddar, thawed 2 slices smoked Gouda or Swiss or Gruyere or .. butter or vegetable shortening Put a large bowl in the sink with cold water. Peel the potatoes and cut them longitudinally until they will pass down the feed tube of the food processor. Put a 4mm slicing blade in the processor and slice the potatoes. Put the sliced potatoes into the water bowl and stir them to separate and remove some of the starch. Put the potatoes into a microwave bowl and microwave on high for 8 minutes. Preheat the oven to 350°F. In a deep skillet, add the oil and butter and heat until melted. Then whisk in the flour to make a roux. Let it cook for about 30 seconds, whisking, and then whisk in the milk, then the nutmeg. Slowly add the cheeses and whisk until all is melted. Taste and adjust seasoning if needed. Grease a casserole dish about 8" diameter and 3" tall. When the microwave oven is done with the potatoes, drain them thoroughly and then add them to the casserole. Stir in about 1/3 of the cheese sauce, then add more until the mixture is 1" from the top. Do not fill the casserole dish any more than this or it will make a mess in the oven. Stir one last time to combine, then put on the lid and bake for an hour or until a skewer slides easily through the potatoes.