Roasted Garlic Scalloped Potatoes recipe

8 servings

1 (19 ounce) can creamy potato with roasted garlic soup

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

6 large potatoes, peeled and sliced

2 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees F (175 degrees C).

In a blender combine soup, cream, thyme and pepper; process until smooth.

Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish.

Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese.

Pour soup mixture over potatoes and sprinkle with remaining cheese.

Bake in preheated oven for 70 minutes.