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.