Roasted Garlic Scalloped Potatoes
2 cans (10 oz.) creamy potato soup
1/2 cup heavy cream
2 cloves garlic, minced
1 tsp. salt and pepper
6 large potatoes, peeled and sliced thin
2 1/2 cups shredded Cheddar cheese, divided
Preheat oven to 350 degrees.
In a bowl, whisk together soup, salt and pepper, garlic and cream. Spread a thin layer of the mixture on the bottom of a 9 x 13 inch casserole dish that has been sprayed with a cooking spray.
Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
Cover dish with foil and bake 45 minutes.. Remove foil, and bake another 25 to 30 minutes.
Scripps Interactive Newspapers Group
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