Ingredients :

​

sl Potatoes
Dutch Sauce
Horseradish Sauce
1/2 lb Philadelphia Scrapple
pn Allspice
1 cup Soup Stock OR
Leftover Gravy

​

Method :

​

Butter a baking dish and line it w/ sliced potatoes. Cover them w/ Dutch Sauce or Horseradish Sauce. Mix the scrapple w/ allspice and soup stock or gravy. Heat this and then spread it over the potatoes. Bake slowly for 45 minutes until scrapple is brown and potatoes are cooked.