Prep: 20 min | Cook: 1hr 10mins | Total: 1hr 30min | Serving: 8 | Yield: 8 servings
Comfort food at its best! This creamy and cheesy scalloped potatoes blew my mind! It melts in your mouth and it is freaking delicious! A simple dish with potatoes layered in cheddar cheese and smothered in creamy roasted garlic soup. It is not overwhelming, this dish is perfect in every way! This no-fuss scalloped potatoes are baked in perfection, you want to dig right in and savor the amazing flavors. No one can resist the cheesy loveliness, the creaminess, and amazing garlic flavor of this one of a kind dish. I promise you, this Roasted Garlic Scalloped Potatoes is worth everything!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 19oz can RTS Home Cookin’Soup Potato w/Rstd Gar CAM
½ cup cream, fluid, heavy whipping
1 teaspoon spices, thyme, dried
1 teaspoon spices, pepper, black
6 large potatoes, raw
2 ½ cups Cheddar cheese
HOW TO MAKE ROASTED GARLIC SCALLOPED POTATOES
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Combine the soup, cream, thyme, and pepper in a blender. Blend them until smooth.
Step 3: Spread a thin layer of the mixture into the bottom of a 9 x 13-inch casserole dish. Then, place the potatoes on top, then, the cheese. End with potato layer and set aside half a cup of the cheese.
Step 4: Pour the soup mixture over the potatoes and sprinkle over the rest of the cheese.
Step 5: Place inside the preheated oven and bake for about 70 minutes.
NOTES:
To make sure that the potatoes cook evenly, slice them evenly if you can.
In case the scalloped potatoes are to be frozen, make sure to remove the potatoes from the oven before they finish baking. This way you’ll preserve their texture. Thaw the potatoes in the fridge or bake them frozen.
Nutrition Facts:
Per Serving: 410.9 calories; 58.8 mg cholesterol; 875.8 mg sodium; 13.5 g protein; 45.6 g carbohydrates
Ingredients
- 1 19oz can RTS Home Cookin'Soup Potato w/Rstd Gar CAM
- ½ cup cream, fluid, heavy whipping
- 1 teaspoon spices, thyme, dried
- 1 teaspoon spices, pepper, black
- 6 large potatoes, raw
- 2 ½ cups Cheddar cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Combine the soup, cream, thyme, and pepper in a blender. Blend them until smooth.
Step 3: Spread a thin layer of the mixture into the bottom of a 9 x 13-inch casserole dish. Then, place the potatoes on top, then, the cheese. End with potato layer and set aside half a cup of the cheese.
Step 4: Pour the soup mixture over the potatoes and sprinkle over the rest of the cheese.
Step 5: Place inside the preheated oven and bake for about 70 minutes.
NOTES:
To make sure that the potatoes cook evenly, slice them evenly if you can.
In case the scalloped potatoes are to be frozen, make sure to remove the potatoes from the oven before they finish baking. This way you'll preserve their texture. Thaw the potatoes in the fridge or bake them frozen.
