Ingredients:
4 cloves of garlic, minced
5 medium-sized russet potatoes, sliced into 1/4-inch rounds
1 medium yellow onion, sliced
10 oz Campbell’s cheddar cheese soup
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1/2 tsp salt
2 tsp olive oil
2 tbsp unsalted butter
8 oz Gruyere cheese, grated
3/4 cup heavy cream
1/4 cup whole milk
Instructions:
Preheat oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the garlic and onion and cook until softened, about 5 minutes.
In a large saucepan, melt the butter over medium heat.
Stir in the cheddar cheese soup, heavy cream, whole milk, black pepper, nutmeg, and salt. Cook until the sauce is smooth and heated through, about 5 minutes.
In a large baking dish, layer half of the sliced potatoes.
Pour half of the cheese sauce over the potatoes.
Repeat the layers with the remaining potatoes and cheese sauce.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and sprinkle the grated Gruyere cheese on top of the potatoes.
Bake for an additional 20-30 minutes, or until the cheese is melted and the potatoes are tender.
Serve hot and enjoy!
