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Scalloped Potatoes

8 potatoes -- thinly sliced
1 can cheddar cheese soup
1 cup Velveeta cheese
1 1/2 cups sharp cheddar cheese -- grated
1 can evaporated milk (12oz)
salt and pepper


Spray slow cooker with cooking spray. Fill slow cooker half full of the sliced potatoes. Layer 1/2 can of soup, 1/2 cup Velveeta cheese, cut into chunks, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste. Layer remaining ingredients in same order. Cook on high about 6 hours. You need to check for you may need to add more milk. You can pre-boil the potatoes for quicker cooking. Optional: add any of the following cubed ham, onions, green peppers, pork chops

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