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Easy Scalloped Potatoes
December 25, 2001

The flavor of this dish is decent, but there are a lot of problems along the way. First, make sure to use a shallow dish or else the milk just stays at the bottom. Second, the cheese and flour never really mixed together and the whole dish needs a lid in the oven to keep it from getting crusty and dry on top. Third, it takes more than ten minutes to prepare and at least sixty minutes in the oven. The flavor was fine, but not good enough to inspire me to try making this dish again.

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