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Pumpkin and Cheesy Baked Potato Casserole


20 ounces thinly sliced potatoes, sliced about 1/8-inch thick, divided (I used one bag of these Simply Potatoes Homestyle Slices or use about 1 1/4 pounds potatoes)

4 tablespoons olive oil, divided

pinch salt, to taste

pinch pepper, to taste

1 cup pumpkin puree (about half of one 15-ounce can)

4 ounces sliced or shredded cheese (American, Havarti, Pepperjack, Monterrey Jack, or similar; use Daiya or similar to keep vegan)

1 teaspoon all-purpose seasoning blend, to taste (Mrs. Dash, Trader Joe's 21 Salute, or similar)



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