Million Dollar Potato Casserole

 

Million Dollar Potato Casserole



  • 1 (10.5-ounce) can condensed cream of chicken soup

  • 1 cup heavy whipping cream

  • 1/2 cup 4% small curd cottage cheese

  • 4 ounces cream cheese, cubed and softened

  • 1/2 cup sour cream

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 1/2 tablespoons fresh thyme leaves, plus more for garnish

  • 1/2 teaspoon freshly ground black pepper

  • 2 pounds Yukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch thick slices

  • 2 cups shredded Cheddar cheese, divided

  • 30 round buttery crackers, crushed (such as Ritz®)

  • 2 tablespoons unsalted butter, melted

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Add cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, salt, garlic powder, and onion powder to a large saucepan over medium. Cook, stirring often, until cream cheese mixture is melted, about 5 minutes. Remove from heat; stir in thyme and pepper. Add potatoes and toss to coat fully. 
Spoon half of the potato mixture into a 9x13-inch baking dish. Using the back of a large spoon, gently press down and spread potatoes in an even layer; sprinkle with 1 cup of the cheese. Top with remaining potato mixture, gently pressing down and spreading potatoes in an even layer. Set aside.
Stir together crackers, butter, and remaining 1 cup cheese in a small bowl until evenly coated; sprinkle over potatoes. Transfer baking dish to a large-rimmed baking sheet. Cover baking dish with aluminum foil.  
Bake in preheated oven, until the sauce thickens and potatoes are tender, about 1 hour 40 minutes, removing aluminum foil after 1 hour 10 minutes.  
Let stand 15 minutes before serving; garnish with thyme.

Comments

Post a Comment

Popular posts from this blog

Mexi-Chicken Avocado Cups

Image
  Mexi-Chicken Avocado Cups 3   (6 ounce) cans   canned chicken, drained 1   tablespoon   cilantro, finely chopped ½   teaspoon   chili powder, or more to taste 3   avocados, halved lengthwise and pitted 1   teaspoon   lime juice, or to taste Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Stir chicken, cilantro, and chili powder together in a bowl. Arrange avocado halves on serving dish and brush with lime juice. Spoon chicken mixture into avocado halves.
Read more

Shrimp Scampi Bake

Image
  Shrimp Scampi Bake 2   pounds   medium raw shrimp, shelled, deveined, with tails attached 1   cup   butter 2   tablespoons   Dijon mustard 1   tablespoon   fresh lemon juice 1   tablespoon   chopped garlic 1   tablespoon   chopped fresh parsley Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C) In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Read more

Traditional Sauerbraten

Image
  3   pounds   beef rump roast 2   large   onions, chopped 1   cup   red wine vinegar, or to taste 1   cup   water 1   tablespoon   salt 1   tablespoon   ground black pepper 1   tablespoon   white sugar 10   whole cloves, or more to taste 2   bay leaves, or more to taste 2   tablespoons   all-purpose flour salt and ground black pepper to taste 2   tablespoons   vegetable oil 10   gingersnap cookies, crumbled Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, ab...
Read more