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Creamy Scalloped Potatoes 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.
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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

Creamy Scalloped Potatoes

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10
servings
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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  • 1 Tbsp.
    (15 mL)
    minced garlic
  • 1
    onion, finely diced
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  • 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
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  • 1 1/2 cup
    (375 mL)
    Campbell's ready to use chicken broth
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  • 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)
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    RUSSET POTATOES

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    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE OR PRODUCT OF U.S.A., No. 1 GRADE YELLOW FLESHED POTATOES 5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 1/4 tsp.
    (1 mL)
    salt
Imprimer ma sélection

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

Legal Notice

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.

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