Baked Scrapple With Scalloped Potatoes

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

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.

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