Two-Cheese Scalloped Potatoes

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Two-Cheese Scalloped Potatoes

Cooking Light, NOVEMBER 1998
Meh. The addition of ketchup and Worcestershire sauce makes this taste interesting to say the least. They were runny, undercooked, and the cheese didn’t blend well with the milk mixture. I don’t think I’ll make this one again. If you decide to make it, cover it with FOIL so the potatoes can steam and cook so they’re done in at least an hour.
Mandolin or cuisinart to slice the potatoes
Measuring cups and spoons
Casserole dish

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