Millionaire-Style Potato Casserole

Ingredients List

• 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

Instructions

Start by gathering all your ingredients. Preheat the oven to 350°F (175°C).

In a large saucepan, combine cream of chicken soup, heavy cream, cottage cheese, cream cheese, sour cream, salt, garlic powder, and onion powder. Heat over medium, stirring frequently, until the cream cheese mixture is smooth and melted, about 5 minutes. Remove from heat and mix in thyme and pepper. Add the potatoes and toss to coat evenly.

Spoon half of the potato mixture into a 9x13-inch baking dish. Using the back of a large spoon, press the potatoes down gently to form an even layer. Sprinkle with 1 cup of cheese. Add the remaining potato mixture on top, again pressing down and smoothing it out into an even layer. Set aside.

In a small bowl, combine crackers, melted butter, and the remaining 1 cup of cheese. Stir until the crackers are fully coated. Sprinkle this mixture evenly over the top of the potatoes. Place the baking dish on a large-rimmed baking sheet and cover with aluminum foil.

Place in the preheated oven and bake until the sauce thickens and the potatoes are tender, about 1 hour and 40 minutes. Remove the aluminum foil after 1 hour and 10 minutes.

Allow the casserole to rest for 15 minutes before serving. Garnish with fresh thyme.

Nutritional Information (per serving)