Savoy Potatoes
A form of scalloped potatoes to enjoy. Other cheeses or a mixture of cheeses can be tried, but I find Swiss Cheese to be the best
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DIRECTIONS
- Dry potato slices and place thin layer in a buttered casserole.
- Season with salt and pepper.
- Cover with a layer of cheese.
- Continue layering and seasoning ending with cheese.
- Pour bouillon over the cheese and dot with butter.
- Bake at 325 for 1 1/2 hours until all liquid has evaporated.
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