Prep Time::15 mins
Cook Time:: 1 hr 45 mins
Total Time:: 2 hrs
Servings::8
Ingredients
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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
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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Add cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, salt, garlic powder, and onion powder to a large saucepan over medium. Cook, stirring often, until cream cheese mixture is melted, about 5 minutes. Remove from heat; stir in thyme and pepper. Add potatoes and toss to coat fully.
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Spoon half of the potato mixture into a 9×13-inch baking dish. Using the back of a large spoon, gently press down and spread potatoes in an even layer; sprinkle with 1 cup of the cheese. Top with remaining potato mixture, gently pressing down and spreading potatoes in an even layer. Set aside.
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Stir together crackers, butter, and remaining 1 cup cheese in a small bowl until evenly coated; sprinkle over potatoes. Transfer baking dish to a large-rimmed baking sheet. Cover baking dish with aluminum foil.
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Bake in preheated oven, until the sauce thickens and potatoes are tender, about 1 hour 40 minutes, removing aluminum foil after 1 hour 10 minutes.
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Let stand 15 minutes before serving; garnish with thyme.
Dotdash Meredith Food Studios