Million Dollar Potato Casserole

• servings: 8 servings
• active time: 15 minutes
• total time: 2 hours

Ingredients

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 black pepper

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

2 cups heddar cheese, divided

30 round buttery crackers,

2 tablespoons unsalted butter, melted

Directions

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. Recipe developed by Giovanna Vazquez

Nutrition

• Calories: 554 kcal
• Total Fat: 38 g
• Saturated Fat: 20 g
• Unsaturated Fat: 0 g
• Cholesterol: 98 mg
• Sodium: 914 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 15 g