Thyme au Gratin Potatoes

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5
oz. (1 1/4 cups) finely shredded Cheddar cheese
1/2
cup sour cream
1
(10 3/4-oz.) can condensed cream of celery soup
1/4
to 1/2 teaspoon dried thyme leaves
1/4
teaspoon pepper
6
medium russet potatoes, cooked, peeled and diced
1/4
cup sliced green onions
1/2
cup seasoned croutons, crushed

Directions

Notes

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Nutrition Information

Recipe Step Photos

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