Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes


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Filled with cheese and garlic, these scalloped potatoes work nicely for the perfect casserole. Cut these pieces up in dinner and serve to the whole family.

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Time needed

50-60 min cooking

Serving Size / Yield

8 servings


  • 1 (19-oz.) can creamy potato with roasted garlic soup
  • 1/2 C. heavy cream
  • 1 tsp. dried thyme
  • 1 tsp. fresh ground black pepper
  • 6 large boiled potatoes, peeled and sliced
  • 2 C. cheddar cheese, dived
  • 1/2 C. Parmesan cheese, freshly grated
  • 1/4 C. green onions, chopped

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Preheat oven to 350 degrees F. In a blender, mix soup, cream, thyme and pepper. Process until smooth. Pour a thin layer of the mixture on the bottom of a greased 9-by-13-inch casserole dish. Layer 1/3 C. potatoes than 3/4 C. cheddar cheese. Repeat layers. Pour soup and cream mixture over the potatoes and sprinkle remaining 1/2 C. cheddar cheese and Parmesan cheese. Bake in oven for 50 to 60 minutes. Remove from oven and sprinkle with green onions.

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