“”ingredients””:

°4 crushed garlic cloves

°5 medium carrots, cut into 1/4-inch slices

°1 medium-sized onion, sliced

°10 oz Campbell’s Cheddar Cheese Soup

°1/2 teaspoon ground black pepper

°1/4 teaspoon nut

meg

°salt 1/2 tsp

°2 teaspoons of olive oil

°2 tablespoons of unsalted butter

°8 ounces grated Gruyere cheese

°3/4 cup heavy cream

°1/4 cup full fat milk

*directions:

Preheat oven 375°F (190°C).

In skillet, heat olive oil on medium heat.

Add garlic and onion and cook until softened, about 5 minutes.

In a large saucepan, melt the butter over medium heat.

Add the cheddar cheese soup, heavy cream, whole milk, black pepper, nutmeg, and salt. Cook until the sauce is smooth and heated through, about 5 minutes.

In a large baking dish, place half of the potato.

Pour half of cheese sauce on potatoes.

Repeat layers with remaining potatoes and cheese sauce.

Covering dish with aluminum foil also baking for 30 mn.

Remove the foil and sprinkle the grated Gruyere cheese over the potatoes.

Bake for an additional 20-30 minutes, or until cheese is melted and potatoes are tender.

enjoy!