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Scalloped Potatoes and Cheese

2 pounds potatoes, peeled and thinly sliced
2 cups shredded cheddar cheese
1 cup chicken stock
salt and pepper -- to taste
ground nutmeg -- to taste


In buttered slow cooker, alternate layers of potatoes with cheese, lightly seasoning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on High; remove cover and bake 15 minutes more. Serve from slow cooker.

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