INGREDIENTS:

• 1 (19 ounce) can creamy potato with roasted garlic soup
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 6 large potatoes, peeled and sliced
• 2 1/2 cups shredded Cheddar cheese, divided

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a blender combine soup, cream, thyme, and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9×13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
Bake in preheated oven for 70 minutes.