Creamy Cheesy Rosemary Scalloped Potatoes

This potato recipe is positively delicious. Incredibly creamy, cheesy, herby deliciousness and a mouth-watering scent while cooking. I've had amazing scalloped potatoes before, but this recipe takes the spotlight with a new twist on a warm, comforting classic. 

Works great to make ahead, reheats well and tastes even better on the next day!

Ingredients

2 1/2 cups heavy cream
3/4 cup finely chopped shallots or onions
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
2 teaspoons celtic sea salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)

Directions

Preheat oven to 375°F. Butter 13x9x2 inch glass baking dish. 

Whisk cream, shallots or onions, rosemary, salt and pepper in medium bowl to blend. 

Place half of potatoes in prepared baking dish, overlapping slightly. 

Sprinkle with 3/4 cup cheese. 

Top with second layer of potatoes. 

Pour cream mixture over potatoes in dish. 

Sprinkle with remaining cheese. 

Cover gratin with foil and bake 1 hour. 

Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. 

Let gratin cool 10 minutes before serving.

Recipe Source [link]

Campbell's Mac and Cheese

First recipe! This was one of those really simple recipes that doesn't involve much work or experience. The only thing I changed during the cooking process was adding a 1/4 tsp. mustard powder which makes all the difference in any simple mac and cheese recipe. Overall, for simplicity and a non-time consuming recipe.

I think other things that could jazz this up would be to add some cooked cubed and seasoned chicken and some onions. Even bacon would be a nice touch!

*See recipe below*

• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 soup can milk
• 1/8 teaspoon ground black pepper
• 1 1/2 cups corkscrew-shaped pasta
• OR medium shell-shaped pasta, cooked and drained
• 1 tablespoon dry bread crumbs
• 2 teaspoons butter, melted

• Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
• Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
• Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

*Recipe source: [link]