- 1 1/2 cups KNUDSEN Sour Cream
- 1 (10.75 ounce) can condensed cream of potato soup
- 2 cloves garlic, minced
- 2 1/2 pounds red potatoes, very thinly sliced
- 1 cup shredded sharp white Cheddar cheese
- 2 tablespoons chopped fresh chives
- Heat oven to 350 degrees F.
- Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with cheese.
- Bake 55 minutes or until potatoes are tender.
- Sprinkle with chives.