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Ingredients
| soup - cream of potato: 19 oz |
| heavy whipping cream (fluid): 1/2 cup |
| dried thyme (ground): 1 tsp |
| black pepper: 1 tsp (freshly ground) |
| white potatoes: 6 whole potatoes (peeled and sliced) |
| cheddar cheese (shredded): 2 1/2 cups |
Roasted Scalloped Potatoes
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
70 min -
Servings
8 serving(s)
Tags
- 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.