Sweet Potato, Potato & Squash Gratin

8
Medium
Side Dishes

Characteristics

Nutritional Facts Per Serving

200
Calories
6 g
Protein
27 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides 7 g
    • Saturated fat  4 g
  • Cholesterol 20 mg
  • Sodium  260 mg
  • Carbs 27 g
    • fiber  3 g
    • Sugar  8 g
  • Protein 6 g

Ingredients

  • ½ container (625 mL) Sensations by Compliments Butternut Squash Soup
  • 1 lb (500 g) sweet potatoes, peeled, thinly sliced
  • 1 lb (500 g) potatoes, peeled, thinly sliced
  • 1 onion, thinly sliced
  • 1 ½ cups (375 mL) grated Cheddar cheese

Method

  1. Preheat oven to 375ºF (190ºC). Spread ½ cup (125 mL) of the soup on the bottom of 9 x 13-in. (23 x 32-cm) baking dish.
  2. Layer a third of the sweet potato slices, overlapping slightly, onto soup in baking dish. Next layer a third of the potato slices, overlapping slightly, followed by a third of onions, ¼ cup (60 mL) soup then ½ cup (125 mL) cheese.
  3. Repeat layers in Step 2 twice more, finishing with cheese on the top. Cover dish with aluminum foil. Bake on middle rack, 40 min. Uncover and continue baking another 20 min., or until potato is tender when pierced with a sharp knife, and cheese is melted and lightly golden.
  4. Remove from oven and let set 5 min. before serving.

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