Ingredients
3/4 cup half-and-half cream1/2 cup milk1/2 teaspoon salt1/4 teaspoon garlic powder3 medium potatoes, peeled and thinly sliced1 cup seasoned salad croutons, divided1/8 teaspoon pepper1/2 cup shredded cheddar cheese
Preparation
In a large saucepan, bring cream, milk, salt and garlic powder to a boil. Add potatoes; reduce heat. Cover and simmer for 10-15 minutes or until the potatoes are tender. Coarsely crush 1/4 cup of croutons. Remove potatoes from the heat. Gently stir in the crushed croutons and pepper.
Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and remaining croutons. Bake, uncovered, at 400° for 5-6 minutes or until the cheese is melted.
