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Cheese & Herb au Gratin Scalloped Potatoes

Name: Cheese & Herb au Gratin Scalloped Potatoes
Prep time: 10 min
Total time: 1 h
Yield: 8
Ingredients: 2 boxes (141 g each) Betty Crocker™ au gratin scalloped potatoes; 3 1/2 cups boiling water; 1 1/2 cups half-and-half; 1/2 teaspoon black pepper; 1 tablespoon chopped fresh thyme leaves; 1 cup shredded Swiss cheese; 1/4 cup shredded Parmesan cheese

Prep 10 min
Total 60 min
Servings 8

Made extra special with the addition of shredded cheese and fresh thyme, these delicious cheesy au gratin scalloped potatoes make the perfect side to a spring meal.

January 22, 2018

Ingredients

2 boxes (141 g each) Betty Crocker™ au gratin scalloped potatoes
3 1/2 cups boiling water
1 1/2 cups half-and-half
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme leaves
1 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Steps

1

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Add potatoes and sauce mixes (from potato mix boxes) and boiling water, stirring well. Stir in half-and-half, pepper and thyme; stir in cheeses.
2

Bake 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).
3

Garnish with additional thyme, if desired.

For a special twist, substitute shredded Gruyère cheese for shredded Swiss in this recipe.
Potatoes are best served right away. Cover and refrigerate any remaining potatoes.