Cheesy Scalloped Potatoes

Name: Cheesy Scalloped Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: American,
Ingredients: 2 1/2 pounds Russet potatoes peeled and cut crosswise into 1/4-inch-thick slices; 1 1/2 cups heavy cream; 1 1/4 cups chicken broth; 1 tsp sea salt grinder; 1/4 tsp black peppercorn grinder; 1/2 tsp garlic powder; 1/4 tsp thyme leaves; 1 package (8 oz) shredded Cheddar cheese (2 cups) divided

30m

PREP TIME

30m

COOK TIME

8

INGREDIENTS

Servings: 8

Ingredients

2 1/2 pounds Russet potatoes, peeled and cut crosswise into 1/4-inch-thick slices
1 1/2 cups heavy cream
1 1/4 cups chicken broth
1 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Black Pepper Grinder
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Whole Thyme Leaves
1 package (8 ounces) shredded Cheddar cheese (2 cups), divided

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Spray 13x9-inch baking dish with no stick cooking spray; set aside. Mix heavy cream, broth, salt, pepper, garlic powder and thyme in large deep skillet. Add potatoes. Bring to boil on medium-high heat. Reduce heat to medium and simmer about 10 minutes, or until potatoes are easily pierced with a knife.
2 Remove from heat. Gently stir in 1 cup of the shredded cheese. Carefully pour mixture into prepared baking dish, spreading into an even layer. Sprinkle remaining 1 cup shredded cheese evenly over top.
3 Bake about 20 minutes or until bubbly around edges and top is golden brown. Cool 15 minutes before serving.