Ingredients

• 1 , 10.5-ounce
• 1 cup heavy whipping cream
• 0.5 cups 4% small curd cottage cheese
• 4 ounces cream cheese , cubed and softened
• 0.5 cups sour cream
• 1.5 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 tablespoons fresh thyme leaves , plus more for garnish
• 0.5 teaspoons black pepper
• 2 pounds ukon Gold potatoes , about 6
• 2 cups heddar cheese , divided
• 30 rounds buttery crackers
• 2 tablespoons unsalted butter , melted

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Spoon half of the potato mixture into a 9x13-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.
4. 4 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.
5. 5 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.
6. 6 Let stand 15 minutes before serving; garnish with thyme.

Nutrition per serving