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Scalloped Potatoes

1/4 cup all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
1-1/2 cup shredded cheese
5 medium potatoes, thinly sliced


Turn potatoes into slow cooker. Stir flour, salt and pepper together in saucepan. Whisk in milk gradually until no lumps remain. Heat and stir until boiling and thickened. Stir in cheese to melt. Pour over potatoes. Cover. Cook on low 6 to 8 hours.

Yield: makes 4 cups.

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