Potatoes Romanoff - cooking recipe

Ingredients

1/3 cup water
2 tablespoons chicken soup powder
6 cups potatoes, peeled and sliced,potatoes of your choice,russet,red,yukon gold
3/4 cup half-and-half cream
1 tablespoon all-purpose flour
3/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon garlic salt
1/2 teaspoon granulated garlic powder
2 tablespoons butter, melted
3/4 cup sour cream
1 teaspoon Dijon mustard
1 cup grated sharp cheddar cheese

Preparation

In a 2 quart micro-wave safe casserole dish, combine water, chicken soup mix and potatoes.
Cover and cook on HIGH (full power) for 11 to 12 minutes or until potatoes are tender; stirring once half way during cooking.
In a mixing bowl, combine half and half, flour, onions, salt, white pepper, garlic salt and granulated garlic.
Stir this mixture into the potatoes; mixing well.
Sprinkle melted butter over top.
Microwave on HIGH (full power, uncovered for 3 to 4 minutes or until sauce boils and thickens slightly; stirring twice during cooking).
Stir in sour cream and mustard.
Sprinkle with grated cheddar cheese.
Microwave on HIGH (full power) uncovered for 2 to 3 minutes or until cheese melts.
Serve Hot.
If desired, add some flaked or grated ham before sprinkling the cheese.