Un-Sloppy Joes and Cheesy Potatoes

This is a delicious meal that takes an American classic and makes much more table friendly.

4 tablespoons butter
4 tablespoon flour
1/2 small onion minced
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups milk
4 ounces Swiss cheese shredded
4 ounces cheddar cheese shredded
6 potatoes sliced thin

1 medium onion minced
1 green bell pepper minced
1 red bell pepper minced
1 cup minced white mushrooms
1 bag frozen spinach
1 bag veggie crumbles

1/2 cup ketchup
2 tablespoons yellow mustard
1 teaspoon cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon cumin
1 tablespoons chili powder

In a small sauce pot over medium heat melt the butter and add the onions, salt, pepper, garlic and nutmeg. Cook for 3 minutes then sprinkle in the flour. Cook for another minute then whisk in the milk. Let this bubble whisking often until thickened. Remove from heat and melt in the cheese. Peel and slice the potatoes thin, and layer in a casserole dish that has been greased. Season with salt and pepper then layer in the cheese sauce. Top with seasoned bread crumbs and bake at 375 degrees for 45-50 minutes. In a large heavy bottom skillet heat 2 tablespoons of olive oil over medium high heat. Add the vegetables and veggie crumbles. Cook for 6-7 minutes then stir in the barbecue sauce and let simmer for 3-5 minutes. Serve on your favorite bun. For more on this recipe or any others please email me at alesia.leach@gmail.com