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    🏠Home » Recipes » Side Dish Recipes

    Old Fashion Scalloped Potatoes

    Sep 7, 2019 by Dan Mikesell AKA DrDan · Last modified: Oct 30, 2023 · 37 Comments

    Jump to Recipe - TOC - Print

    Old Fashion Scalloped Potatoes like grandma made. Creamy cheese sauce and layers of potato, all topped with more cheese and a classic sprinkle of paprika.

    A great comfort side dish for almost any meal.

    🥔Ingredients

    Potatoes—Peeled russet potatoes
    Cheese—shredded cheddar cheese, but Monterey Jack or Gruyere are other good choices.
    Pantry ingredients—All-purpose flour, milk, butter, and salt
    Optional ingredients—cayenne pepper and paprika

    scalloped potatoes on fork.
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    Jump To:
    • 🥔Ingredients
    • 👨‍🍳How to make scalloped potatoes
    • ⏰How Long to Cook
    • Variations
    • ↕️How to make a smaller "for two" or larger recipe
    • Serving Scalloped Potatoes
    • ❄️Storage and reheating leftovers
    • How to make scalloped potatoes ahead of time
    • ❓FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe

    Featured comment from Kathy:
    "Fantastic!… Thank you for a great recipe. Perfect for an Easter dinner during social distancing.."

    Scalloped potatoes are a great side dish with tender potato slices in a creamy, cheesy sauce topped with cheese and paprika. It is a classic older recipe that is easy and delicious with wholesome taste with simple ingredients but may need a little adaptation to modern ways that I have done.

    This smaller recipe is great for smaller households but can be doubled or decreased to a smaller "cooking for two" friendly size.

    For other scalloped potato recipes, see my Crock Pot Scalloped Potatoes. Or if you want ham added, please see my Old Fashion Scalloped Potatoes and Ham for a different recipe that is top-rated and designed with ham in mind.

    This is based on a recipe from the 1971 Florence Junior League Cookbook (not online). I expanded on the instructions to simplify and make them less intimidating and adjusted the ingredients to modern ingredients.

    👨‍🍳How to make scalloped potatoes

    1. Peel, slice, and rinse russet potatoes.
    2. Make a roux of flour and butter in a large pan over medium heat. Add milk and salt and whisk until thick. Add cheese and mix until smooth.
    3. Layer half the potatoes into a casserole dish and top with half the cheese sauce. Repeat another layer and top with shredded chees and a sprinkle of paprika.
    4. Bake until the potatoes are "fork-tender"—about an hour or a little more.
    5. Let sit for 5-10 minutes before serving.

    This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

    ⏰How Long to Cook

    One hour and "fork-tender" is the standard recommendation for scalloped potatoes. But we want creamy melt-in-your-mouth tender for us, so we add another 20 minutes. Cover if needed to keep from browning too much.

    Adding ham and making a thicker casserole will also increase the total cooking time.

    Variations

    Peeled russet potatoes are suggested. You may leave the peel on if you use a thinner skin potato, like Yukon Gold.

    Shredded cheddar cheese is the normal choice, but Monterey Jack or Gruyere are other good choices.

    The most common addition is ham. It is OK to add sliced-up ham, but check out my specific recipe, Old Fashioned Scalloped Potatoes and Ham.

    This classic recipe lacks a lot of things we commonly use now. First is the lack of garlic and onion, which is mandatory in most modern recipes.

    There is also no added salt, but there is plenty of sodium in milk and cheese. And more can be added at serving. Other common seasonings, like thyme and rosemary, are also not in this recipe.

    Having listed the things not present, I did NOT miss them. I continue to make this recipe as written but cook it a bit longer for a creamy potato texture.

    ↕️How to make a smaller "for two" or larger recipe

    This is already a smaller recipe, half the size of many scalloped potato recipes, and is cooking for two friendly for us since we love leftovers.

    To change the size of the recipe, adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. But it does NOT change the text of the instructions. So, you need to do that yourself.

    For a half-size "cooking for two" scalloped potato recipe, change the serving number to 4 in the recipe card. And you need a small baking dish. If you have it, a 6X4 baking dish, but smaller baking dishes tend to be odd sizes. A bit bigger will be thinner and cook faster; a bit smaller will be thicker and take longer.

    Cooking time for a smaller casserole will be faster, so watch the browning and tenderness.

    For a large double-size recipe, change the number of servings in the recipe card to 16 and use a 9 by 13 standard casserole dish. Cooking time will be a bit longer.

    Serving Scalloped Potatoes

    I like to serve this recipe as a side dish to a larger meal like Ribeye Roast, Crock Pot Honey Glazed Ham, or Roasted Turkey Breast. But most commonly, I use it with pork, like Pan Seared Oven Roasted Pork Chops, 30 Minute Boneless Pork Ribs, Pan Seared Oven Roasted Pork Tenderloin, or Grilled Boneless Country Style Ribs.

    ❄️Storage and reheating leftovers

    Good refrigerated for 3-4 days and frozen for 3-4 months.

    We prefer this to be reheated in an oven instead of a microwave, which seems to change the texture.

    How to make scalloped potatoes ahead of time

    This casserole can be made ahead by completing assembly but sealing airtight instead of cooking. Refrigerate for up to 2 days ahead or freeze for 2 months. Thaw completely in the refrigerator before cooking.

    ❓FAQs

    What is the difference between Scalloped and Au Gratin potatoes?

    Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce.

    Au Gratin means "with cheese."  So this recipe could be called Scalloped, Au Gratin, or Scalloped Au Gratin. Take the cheese out and use a white sauce, and you have Scalloped but not Au Gratin. Now you know.

    I use "scalloped" since it is correct, and I have called this forever. But Au Gratin is accurate and a bit more specific.

    Why won't my scalloped potatoes get soft?

    There are several reasons.
    1) Potato slices are too thick for the cooking time. Cook longer or cut thinner.
    2) You are cooking a thicker casserole, perhaps in a smaller pan. Use a larger pan or cook longer and tent.
    3) You added an acidy ingredient, like sour cream. Only add after the potatoes are soft.
    4) You are cooking on too high of rack in a non-convection oven. Lower the rack.
    5) You want softer and creamier potatoes than just tender. Cook longer and cover with foil for the first part of cooking. So, my scalloped potato and ham recipe for a discussion.

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    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Casserole Recipes, Comfort Food Recipes, Potato Recipes, Side Dish Recipes

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

    Step-by-Step Photo Instructions

    potatoes and other scalloped potatoes ingredients.

    Preheat oven to 350°, not convection.

    slicing potato with a madoline.

    Slice 4-6 medium russet potatoes about ⅛ inch thick slices. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here (BE CAREFUL.) The setting on mine for this is "thin." You need to end up with about 4 cups of potato slices. Rinse in a bowl of cold water and leave in the water until needed, then pat dry with paper towels.

    whisking sauce in pan.

    Start the sauce with 3 tablespoons of butter over medium heat. When melted, add 3 tablespoons flour and whisk for a few minutes to make a roux. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅛ teaspoon cayenne pepper (optional.) Bring to a light boil, and this will start to thicken in a few more minutes.

    added cheese and whisk sauce.

    Reduce heat to low and add 1 cup of shredded cheese. I used cheddar. Whisk until smooth and remove from heat.

    layer potatoes into dish.

    Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been coated with PAM cooking spray. Put them in individually so they are not stuck together. Do not just dump them in.

    adding sauce to potatoes.

    Pour half the cheese sauce over the first half of the potatoes.

    top with cheese and paprika.

    Add the second half of the potatoes, then the rest of the cheese sauce. Now top with ½ cup of cheese. Give a light sprinkle of paprika.

    Scalloped Potatoes in casserole dish.

    Bake until potatoes are "fork-tender"—a done potato is 200°-210°. This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

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    📖 Recipe

    Scalloped Potatoes in casserole dish

    Old Fashion Scalloped Potatoes

    From Dan Mikesell AKA DrDan
    Old Fashion Scalloped Potatoes like grandma made. Creamy cheese sauce and layers of potato, all topped with more cheese and a classic sprinkle of paprika.
    Tap to leave a Rating
    4.45 from 78 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings #/Adjust if desired 8 small servings

    Ingredients

    US Customary - Convert to Metric
    • 4-6 medium russet potatoes
    • 3 tablespoons butter
    • 3 tablespoons AP flour
    • 1 ½ cup milk
    • 1 teaspoon salt
    • ⅙ teaspoon cayenne pepper - optional
    • 1 ½ cup shredded cheddar cheese - or cheese of choice
    • 1 sprinkle paprika - optional
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°, not convection.
      potatoes and other scalloped potatoes ingredients
    • Slice 4-6 medium russet potatoes about ⅛ inch thick slices. You need to end up with about 4 cups of potato slices. Rinse in a bowl of cold water and leave in the water until needed, then pat dry with paper towels.
      slicing potato with a madoline
    • Start the sauce with 3 tablespoons of butter over medium heat. When melted, add 3 tablespoons flour and whisk for a few minutes to make a roux. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅛ teaspoon cayenne pepper (optional.) Bring to a light boil, and this will start to thicken in a few more minutes.
      whisking sauce in pan
    • Reduce heat to low and add 1 cup of shredded cheese. I used cheddar. Whisk until smooth and remove from heat.
      added cheese and whisk sauce
    • Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been coated with PAM cooking spray. Put them in individually so they are not stuck together. Do not just dump them in.
      layer potatoes into dish
    • Pour half the cheese sauce over the first half of the potatoes.
      adding sauce to potatoes
    • Add the second half of the potatoes, then the rest of the cheese sauce. Now top with ½ cup of cheese. Give a light sprinkle of paprika.
      top with cheese and paprika
    • Bake until potatoes are "fork-tender"—a done potato is 200°-210°. This will be about an hour or a little more. Let sit for 5-10 minutes before serving.
      Scalloped Potatoes in casserole dish
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. All cheese is measured by the volume of shredded cheese. One cup equals 4 oz. by weight not 8 oz.
    2. Use the potatoes you like, but Russets are standard, but Yukon Gold is also a good choice. You need about 4 cups of potato slices that will obviously vary by the size of the potatoes.
    3. Be sure to rinse and soak the potato slices for a few minutes and put them in the dish individually to prevent sticking.
    4. This recipe uses a 6 by 9 baking dish, about 1 ½ inches deep. If you double, use a 9 by 13 standard casserole. Half size is discussed in the post but needs a baking dish of about 4 by 6 and will cook faster.
    5. You can add ham to this but also check the specific Old Fashion Scalloped Potatoes and Ham recipe.
    6. We like our scalloped potatoes cooked longer for a creamier texture. We add about 20 minutes and tent with foil near the end to prevent over-browning — Cook to your taste but get to at least fork-tender.
    7. Be sure to allow them to rest for 5-10 minutes before serving.
    8. Good refrigerated for 3-4 days and 3-4 months frozen. 
    9. Like many casseroles, the next day, these are even better.
    10. Reheat in the oven covered is better than a microwave.
    11. If you use a mandoline, BE CAREFUL, and follow the instructions. I have seen significant injuries.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 276 kcal (14%)Carbohydrates : 34 g (11%)Protein : 11 g (22%)Fat : 11 g (17%)Saturated Fat : 7 g (35%)Cholesterol : 34 mg (11%)Sodium : 487 mg (20%)Potassium : 759 mg (22%)Fiber : 2 g (8%)Sugar : 3 g (3%)Vitamin A : 516 IU (10%)Vitamin C : 9 mg (11%)Calcium : 231 mg (23%)Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Potato
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published January 19, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
    Read more About DrDan | Subscribe to the Newsletters

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    1. Leslie

      April 04, 2023 at 12:34 pm

      When I adjusted the recipe for a larger amount, the amount of potatoes stayed the same for 1 portion as for 16 portions. All amounts stated 4 cups and did not change. What givew?

      Reply
      • Dan Mikesell AKA DrDan

        April 04, 2023 at 12:49 pm

        Hi Leslie,

        Welcome to the blog.

        In the recipe card, only the amount in the ingredients section will adjust—not in the instruction section. I did have a note to the side of the ingredient that it was "about 4 cups" and that did not adjust and is now removed. So thanks for pointing that out. Fixed.

        Dan

    2. Shelley

      October 28, 2021 at 12:49 pm

      5 stars
      This was exactly the recipe I was looking for! Basic ingredients and simple instructions. I parboiled the potato slices for 5 minutes and cooled them quickly in ice water. They are strained and in a bowl in the fridge. I will be pressed for time later while I'm fixing the rest of my meal, and the potatoes will go in the same oven with the chicken I am going to prepare and cook for 25-30 minutes.
      I can't wait to browse through your other recipes. Thanks so much!

      Reply
    3. Patti

      December 04, 2020 at 5:46 pm

      4 stars
      I love your recipes, and even label them in my recipe program as 101 cooking for two, so I can find them quickly! My question isn’t about the recipe, but about another issue. I never have dairy milk in the house, we drink almond vanilla unsweetened milk. But I almost always have Fat Free Half and Half. I’ve been trying for the longest time how to substitute the half and half for milk, the ratio of how much water to add to it. I’m assuming that’s what I would have to do, add water to the half and half to create “milk” for cooking. Especially since the half and half is fat free, I’m sure that also plays into the equation.
      I hope you have an idea, I want to try this recipe!

      Reply
      • Dan Mikesell AKA DrDan

        December 04, 2020 at 6:02 pm

        Hi Patti,

        Welcome to the blog. I did delete the duplicate comment. First time commentors need their first comment approved, so they don't show up right away... it happens all the time.

        Let’s discuss “fat-free” half and half. It is an odd concoction of milk, sweeteners, thickeners, and other things. If you want to think of it as a fancy coffee creamer of some type, that is all I would use it for. But I like black coffee.

        Most of the time, almond or soy milk works fine as a milk substitute. But you would generally not want the vanilla taste.

        We find we are out of milk frequently when I suddenly want to cook something. The magic of dried milk comes in very handy at those times. I went though a phase of using lots of buttermilk, there is an excellent dried version of that also. Both work great for cooking.

        So get some dried milk for the pantry and you will be fine. Don’t use the fat-free half and half.

        Thanks for the note and rating.

        Dan

    4. Pamela

      August 23, 2020 at 4:07 pm

      While this might be good, the title is incorrect. Scalloped potatoes are made with cream and butter. When cheese is added, the dish becomes Potatoes Au Gratin.

      Reply
      • Dan Mikesell AKA DrDan

        August 23, 2020 at 4:21 pm

        From the post:
        What is Scalloped vs. Au Gratin?

        Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce.

        Au Gratin means "with cheese." So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin. Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.

        I use "scalloped" since it is correct and that is what I have called this forever. But Au Gratin is correct and a bit more specific.

    5. Jill

      May 27, 2020 at 4:25 am

      Precook yr sliced potatoes. Sprinkle French onion Soup between layers pour over some cream and top with cheese. Easy as. Just heat in oven.

      Reply
    6. Kathy

      April 12, 2020 at 8:36 pm

      5 stars
      Fantastic! The only change I made was to add some sliced onions between the first and second layers. Thank you for a great recipe. Perfect for an Easter dinner during social distancing.

      Reply
    7. Tammi

      May 03, 2019 at 3:21 pm

      Can I use gold potatoes instead of bakers?

      Reply
      • DrDan

        May 03, 2019 at 9:11 pm

        Hi Tammi,
        Welcome to the blog.
        Golden will do fine. They have a bet less starch development so will be a bit softer cooked.
        Dan

    8. Pat

      March 13, 2019 at 3:05 pm

      If this is 101 Cooking for two, why is this recipe for 8?

      Reply
      • DrDan

        March 13, 2019 at 7:30 pm

        Hi Pat,
        Welcome to the blog. All recipes are adjustable in the recipe card by changing the number of servings. Basically, this blog is not two servings but smaller households frequently with leftovers. For a more complete discussion see https://www.101cookingfortwo.com/recipes-not-two-servings/
        Dan

    9. Kathy shum

      December 17, 2018 at 10:38 pm

      I only have a convetion microwave. Directions say no convection. Does this include a roast convection. Or will a toaster oven work.

      Reply
      • DrDan

        December 17, 2018 at 11:13 pm

        Hi Kathy,
        Welcome to the blog.
        I haven't used a convection/microwave but do understand the concept. When used as a convection oven, it should work well. There should be a convection bake and a convection roast. Use the bake option since the roast option should turn on the broiler element.

        I would go for 325 and about the same timing. Remember you are going for "fork tender" so poke it to see if it is done. The internal temperature should probably be in the 200-205 range.

        I'm not a fan of toaster ovens for real cooking. They are totally inaccurate.

        All the above is my best "guess" since I have never done this.

        Dan

    10. Pauletta Kodama

      July 19, 2018 at 5:17 pm

      I know that households have a cheese grater, but I also know that they are usually very old and don’t actually work. I’ve even seen a couple of rusty ones, but my friends would kill me if I ever said anything more about it.

      Reply
    11. Lisa

      March 30, 2018 at 9:19 am

      Hi, this recipe looks awesome. I am considering trying it for Easter dinner on Sunday. Do you think that there is any reason why Gruyere cheese could not be substituted? I don't see why not but thought I would ask.

      Reply
      • DrDan

        March 30, 2018 at 9:46 am

        Pick the cheese you want. It should be fine.

    12. Rod

      March 13, 2018 at 8:21 pm

      Awesome! Dish came out just as everyone reviewed about it. I didn't deviate from the recipe at all. Thanks for the tips and will absolutely make it again. I

      Reply
      • DrDan

        March 17, 2018 at 10:21 am

        Hi Rod,
        We do love this dish. We now tend to cook it longer to make the potatoes more tender.
        Thanks for the note.
        Dan

    13. Joe

      January 10, 2017 at 10:50 am

      I made this last night and it was amazing. Super easy. Never realized one of my favorite side dishes could be so easy to make from scratch.

      Reply
      • DrDan

        January 10, 2017 at 11:10 am

        Hi Joe,
        Thanks for the note, I just published a crockpot version of this a couple of days ago. See the home page.
        Dan

    14. Stephanie Tidd

      November 03, 2016 at 1:58 pm

      I made these last and they were a big hit with me and my partner.
      I'm trying your crock pot chiken stew today.
      The potatoes are definitely five star worthy.
      Hopefully the stew will turn out good too.
      Stephanie Tidd

      Reply
      • DrDan

        November 03, 2016 at 2:11 pm

        Hi Stephanie,
        I do like these potatoes. They are just so "old fashion" in how they are made and taste.

        About the chicken stew. It is bland. Now chicken stew is bland by its nature. Read the comments for some suggestions of you think it is too bland on a taste test.

        Dan

    15. Camille

      April 18, 2016 at 6:33 pm

      I wish this recipe was pared down for 2 people.

      Reply
      • DrDan

        April 18, 2016 at 7:04 pm

        Can definitely be cut in halve but it is too much work to only make two servings.
        DrDan

    16. Lorna Smith

      December 07, 2015 at 6:16 pm

      on the beginning page your list of items for scalloped potatoes It has listed 1 cup of milk on the next page fill recipe it says to add 1 1/2 cups of milk, which is it, Cant wait to try these so, since my potatoes are cut can someone get back to me Thanks

      Reply
      • DrDan

        December 07, 2015 at 6:28 pm

        It is 1 1/2 cups of milk. I'm not seeing where it says 1 cup. If you mean the cheese 1 cup goes in the sauce and 1/2 cup on top.

        DrDan

    17. Nancy Baker

      November 20, 2015 at 9:03 pm

      This is an awesome recipe. Grabbed it last minute off the site and did not realize until I had peeled 6 potatoes that it makes 8 servings!! But it was too late to change course so I went ahead and it is really good!! I did add sliced onions and broccoli florets so I made it basically into a meal. Will see how it freezes!! (FYI, I added the onions with the butter and allowed them to sweat a bit before adding the flour and then added the broccoli with the potatoes, very good).

      Reply
    18. kathleen williams

      October 12, 2015 at 6:58 pm

      would you please explain 3 t butter is it teaspoon, or tablespoon what flour plain or cornflower

      Regards
      Kathleen

      Reply
      • DrDan

        October 12, 2015 at 7:37 pm

        The abbreviations "t" and "T" are the old fashion way for T=Tablespoons and t=teaspoons. I have it covered in FAQ's and current post spell it out but about 300 of the recipes here use those abbreviations. "Flour" means all-purpose flour and not corn flour.

        DrDan

    19. DrDan

      January 16, 2014 at 10:14 pm

      Thanks Bill.
      DrDan

      Reply
    20. bill

      January 16, 2014 at 4:32 pm

      all your recipes make me hungry! Im so glad I found you!!!

      Reply
    21. Judy U.

      December 13, 2013 at 12:14 pm

      ok, I tried making this today and had a hard time with the sauce not getting all thick and clumpy. What am I doing wrong? There seemed like not enough sauce.

      Reply
      • DrDan

        December 13, 2013 at 12:56 pm

        You probably did not get the butter and flour combined well. This is called a roux and here it a video that might help.
        https://www.youtube.com/watch?v=IiKODa0hnsY
        Once you get the roux, add the milk but I do that slowly over heat and slowly.
        Let me know if this doesn't help

        DrDan

    22. Dr Dan

      January 25, 2013 at 8:44 pm

      We have done this 3 times in 2 weeks. We have to stop or buy new clothes.

      Reply
    23. Chris

      January 25, 2013 at 2:47 pm

      My kids are not really mine because they don't like this dish. It was one of my all time favorites that my mother made. I like this version.

      Reply

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