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Scalloped Potatoes with Cheese


10 medium russet potatoes
1 can Cream of Chicken soup
4 cups shredded cheese (Colby Jack)
salt and pepper
garlic powder


Scrub potatoes and slice into circles.

Butter or spray a casserole dish with oil. Layer the potates at the bottom and pour over the chicken soup. Sprinkle with cheese.

Bake at 350 degrees about 30 minutes, or until potatoes are fork tender and cheese is golden and bubbly.


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