Looking for an easy and delicious dinner idea? Try my Creamy Scalloped Potatoes!
1 teaspoon thyme and rosemary
2. Wash, peel and thinly slice 8-9 russet potatoes. Place sliced potatoes into a bowl of cold
water to prevent discoloration.
In a bowl stir the mushroom soup and milk together until combined.
Season with thyme, rosemary and salt.
Layer one-third of the sliced potatoes
in a greased square casserole or deep baking dish.
Sprinkle 1 teaspoon of black pepper over the layer of potatoes, followed
one-third of your cheese. Pour one-third
of your sauce over the potatoes and cheese layer. Repeat layers and finish top with a sprinkle
Cover baking dish with aluminum foil and bake for 45-60 minute, or until
potatoes are fully cooked (fork tender), cheese is melted, and top is golden
Enjoy alongside Sweet & Spicy Cranberry Chicken!