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1  carton BAF Scalloped Potato Casserole
2  cups Milk, 2%
4  qt Boiling water (190°-212°F)
1  Tbsp Rosemary, dried, chopped


  1. Heat oven to 300°F. Place potato slices in a 2-inch deep, full-steamtable pan.
  2. Combine water, milk, sauce mix and rosemary in a large bowl and whisk until thoroughly combined.
  3. Pour mixture over slices, gently stir and let rest for 5 min.
  4. Cook until potatoes are cooked through and casserole is unevenly browned, about 45 min.
  5. Remove from oven and let stand at room temperature for 10 min. Serve.
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