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Creamy Scalloped Potatoes
2015-12-09
https://www.metro.ca/userfiles/image/recipes/gratin-dauphinois-cremeux-10398.jpg
PT30M
PT2H00M
PT2H30M
Preheat oven to 375°F (190°C).Melt butter in a saucepan set over medium.Add onion, thyme and garlic.Cook for 5 minutes or until softened.Stir in soup, broth, black pepper, nutmeg and salt.Bring to a simmer.Meanwhile, layer onethird of the potatoes, overlapping slightly, in a greased 9x13inch (3 L) baking dish.Sprinkle with 1/3 cup (75 mL) Gruyere cheese and top with onethird of the broth mixture. Repeat the layers twice.Press down on the potatoes to make sure they are immersed in liquid.Sprinkle the remaining Gruyere cheese and Parmesan cheese on top.Cover the surface directly with parchment paper then cover the pan with aluminum foil and place on baking sheet.Bake for 60 minutes; remove aluminum foil and parchment paper.Bake for an additional 60 minutes or until potatoes are tender and cheese has browned.Let stand for 10 minutes before serving.Tip:Substitute Cheddar cheese or Gouda for the Gruyere, if desired.
10
Campbell
5
4
5
5
2 Tbsp. (30 mL) butter
1 Tbsp. (15 mL) minced garlic
1 onion, finely diced
2 Tbsp. (30 mL) fresh thyme, finely chopped
1 Tbsp. (15 ml) ground black pepper
1x284 mL CAMPBELL'S® Condensed low fat Cream of Celery Soup
1 1/2 cup (375 mL) Campbell's ready to use chicken broth
2 cups (500 mL) shredded gruyère cheese
1/4 cup (60 mL) Parmesan cheese
1/2 tsp. (3 mL) nutmeg
4 lb (1 4/5 kg) yukon gold potatoes, peeled and thinly sliced (about 8 medium)
1/4 tsp. (1 mL) salt
Creamy Scalloped Potatoes
10
servings
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
1 Tbsp.
(15 mL)minced garlic
-
1
onion, finely diced
-
2 Tbsp.
(30 mL)fresh thyme, finely chopped
-
1 Tbsp.
(15 ml)ground black pepper
-
1x284 mL
CAMPBELL'S® Condensed low fat Cream of Celery Soup
-
1 1/2 cup
(375 mL)Campbell's ready to use chicken broth
-
2 cups
(500 mL)shredded gruyère cheese
-
1/4 cup
(60 mL)Parmesan cheese
-
1/2 tsp.
(3 mL)nutmeg
-
4 lb
(1 4/5 kg)yukon gold potatoes, peeled and thinly sliced (about 8 medium)
-
1/4 tsp.
(1 mL)salt
Preparation
Preheat oven to 375°F (190°C).
Melt butter in a saucepan set over medium.
Add onion, thyme and garlic.
Cook for 5 minutes or until softened.
Stir in soup, broth, black pepper, nutmeg and salt.
Bring to a simmer.
Meanwhile, layer onethird of the potatoes, overlapping slightly, in a greased 9x13inch (3 L) baking dish.
Sprinkle with 1/3 cup (75 mL) Gruyere cheese and top with onethird of the broth mixture. Repeat the layers twice.
Press down on the potatoes to make sure they are immersed in liquid.
Sprinkle the remaining Gruyere cheese and Parmesan cheese on top.
Cover the surface directly with parchment paper then cover the pan with aluminum foil and place on baking sheet.
Bake for 60 minutes; remove aluminum foil and parchment paper.
Bake for an additional 60 minutes or until potatoes are tender and cheese has browned.
Let stand for 10 minutes before serving.
Tip:
Substitute Cheddar cheese or Gouda for the Gruyere, if desired.
Source :
Campbell
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
