To make the meatballs, combine the beef, crackers, dill, onion and garlic powders, salt, black pepper, mustard, milk and eggs whisked together, mix well but do not overmix.

Grate your cheese and reserve one cup of the cheese for topping the casserole. Add the rest of the cheese to the meat mixture and combine well but do not over mix.

For the meat into 3 inch balls, set aside on a baking sheet as you roll them and let them all sit for 15 to 20 minutes before browning.

Add a tablespoon of butter to a skillet and brown the meatballs on all sides. They cook for about 3 to 5 minutes on each side. Turn occasionally. You will know they are ready to turn when they lift easily from the pan. If they are not lifting easily, they are not ready to turn.

You may have to brown the meatballs in batches depending on the size of your pan. After the meatballs are browned on all sides, prepare a plate with paper towels and let the meatballs rest on the paper towels.

While the meatballs rest on the paper towels, prepare a 9 x 13 baking dish by spraying it with non stick spray. Follow the directions on the box of au gratin poatoes for the measurements of water, milk and butter. But reduce the butter by half. Mix the potatoes and seasoning with the water, milk and butter and then pour into the baking dish.

Add the meatballs to the baking dish and give this all a stir. Top with the remaining shredded cheddar.

Bake at 375 degrees for 35 to 45 minutes. Cook time depends on every oven. Keep an eye on this the first time you make this. When it is bubbly and brown, remove from the oven and let rest loosely covered with a piece of foil, It will need to rest a few minutes for all the liquid to absorb into the potatoes.

Top with some dried dill or chives before serving.