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Creamy Poblano Cilantro Potatoes

Creamy Poblano Cilantro Potatoes

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Scalloped potatoes appear on most tables during the holidays, but this year, think about adding a Latin American twist.  Spicy, but not overpowering, this recipe  pairs nicely with turkey or ham, and works well on its own as a hearty vegetarian offering.

serves 8 people


cost per recipe: $5.14

The price is determined by the national average.

  • 1 1/2

    pounds potato, unpeeled and cut into 1/4-inch thick slices (about 4 cups)

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup

  • 1 1/3

    cups (1 soup can) milk

  • 1/4

    cup chopped fresh cilantroleaves

  • 1

    poblano chile, roasted, peeled, seeded and sliced

  • 1

    small onion, cut in half and thinly sliced (about 1/4 cup)

  • 1

    tablespoon butter, cut into small pieces

view nutrition info

How to Make It

Step 1

Heat the oven to 375°F.  Season the potatoes as desired.

Step 2

Heat the soup and milk in a 2-quart saucepan over medium heat to a simmer, stirring often with a whisk.  Remove the saucepan from the heat.  Stir in the cilantro and chile.

Step 3

Layer one-third of the soup mixture, half the potatoes and half the onion in a 1 1/2-quart casserole.  Repeat the layers.  Top with the remaining soup mixture.  Dot the top with the butter.  Cover the casserole with foil.

Step 4

Bake for 1 hour.  Uncover the casserole.

Step 5

Bake, uncovered, for 15 minutes or until the potatoes are tender and the top is browned.

Recipe Tips

  • Ingredient Note: To roast the poblano chile, place the chile onto a baking sheet. Heat the broiler. Broil until the skin of the chile is blackened, turning the chile over every 3 minutes.  Remove the chile to a paper bag. Close the bag and wrap in a clean kitchen towel. Let stand for 10 minutes. Remove the skin and seeds from the chile and slice.

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Made With
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup


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