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Chefs Share: Nana's Cheesy Scalloped Potatoes

Serve your family this simple, savory side dish from two Ann Arbor brothers

Recent college grads, the Sussman brothers of Ann Arbor know a thing or two about cooking. Sure, they've had a wider-than-average range of experience for guys, and include "head chef" among their job descriptions. But, as they skillfully show in their book Freshman in the Kitchen: From Clueless Cook to Creative Chef (Huron River Press, 2008), they're pretty clued-in to Cooking 101 – whether that's for the first-time university-bound novice or you, dear, stressed-out parent.

This particular delicious recipe is culled from the boys' Nana. "Our family is huge into the Sunday brunch, and we have been eating this for years," they write. "It's fast and easy: Just put it in the oven and enjoy!"

Click here for the simple, sumptuous instructions.

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