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Million Dollar Potato Casserole
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Ingredients
1 can (10.5-oz.)
condensed cream of chicken soup
1 cup
heavy whipping cream
1/2 cup
4% small curd cottage cheese
4 oz. (about 1/2 cup)
cream cheese, cubed and softened
1/2 cup
sour cream
1 1/2 tsp.
kosher salt
1 tsp.
garlic powder
1 tsp.
onion powder
1 1/2 Tbsp.
fresh thyme leaves, plus more for garnish
1/2 tsp.
black pepper
2 lb.
Yukon Gold potatoes (about 6 medium), scrubbed and sliced into 1/8-inch-thick slices (about 6 cups)
8 oz.
sharp Cheddar cheese, shredded, divided (about 2 cups)
30 round buttery crackers, crushed (such as Ritz) (from 1 [11.8-oz.] pkg.)
Snacks
2 Tbsp.
unsalted butter, melted
Instructions
STEP 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
Let stand 15 minutes before serving; garnish with thyme.
Nutrition Facts
(per serving)
Calories:
554 calories
Servings:
8 servings
Carbohydrates:
40 g
Fat:
38 g
Fiber:
3 g
Protein:
15 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
1 hrs 45 mins
Total:
2 hrs