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Preheat oven to 350°F. Grease a 2-quart shallow baking dish; set aside. In a very large bowl, combine soup and milk. Stir in potatoes, cream cheese, Gouda, 1/2 cup provolone, chives and pepper. Spoon into the prepared baking dish.
Bake, covered, for 40 minutes. Stir mixture. Sprinkle with the remaining 1/2 cup provolone. Bake, uncovered, about 30 minutes more or until top is golden brown and potatoes are tender.
Let stand for 10 minutes before serving. If desired, sprinkle with green onions.