- 3 lbs yukon gold potatoes, peeled and sliced
- 4 tbsp melted butter
- 1 tsp garlic powder
- 4 c. shredded cheddar cheese
- 8 slices Provolone cheese, cubed
- 1 c. grated Romano cheese
- 2 tbsp flour
- 1 pint 1/2 and 1/2
In this issue: Winter in Vermont
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