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.
cost per recipe: $5.15
The price is determined by the national average.
pounds potato, unpeeled and cut into 1/4-inch thick slices (about 4 cups)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
cups (1 soup can) milk
cup chopped fresh cilantroleaves
poblano chile, roasted, peeled, seeded and sliced
small onion, cut in half and thinly sliced (about 1/4 cup)
tablespoon butter, cut into small pieces
Heat the oven to 375°F. Season the potatoes as desired.
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.
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.
Bake for 1 hour. Uncover the casserole.
Bake, uncovered, for 15 minutes or until the potatoes are tender and the top is browned.