Scalloped Potates With Roast Garlic Puree


  • 6 oz jar of Roast Garlic Puree
  • 1/4 cup of sesame seeds
  • 1/2 cup cream
  • 1/2 cup of milk- or soy milk
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 tablespoon freshly ground black pepper
  • 6 large potatoes, sliced
  • 2 1/2 cups shredded cheese of your choice, divided


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender combine roast puree, cream, milk, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9×13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2-cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese & sesame seeds.
  • Bake in preheated oven for 70 minutes.

Optional Ingredients:

Spinach, Bacon (Yum)


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