Creamy Poblano Cilantro Potatoes
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
Ingredients
cost per recipe: $5.15
The price is determined by the national average.
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1 1/2
pounds potato, unpeeled and cut into 1/4-inch thick slices (about 4 cups)
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
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1 1/3
cups (1 soup can) milk
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1/4
cup chopped fresh cilantroleaves
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1
poblano chile, roasted, peeled, seeded and sliced
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1
small onion, cut in half and thinly sliced (about 1/4 cup)
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1
tablespoon butter, cut into small pieces
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.
