https://tops.ads.webstophq.com/Recipes/Detail/1815/
Yield: 8 servings
Preparation Time: 20 min; Total Time: 2 hr 10 min
1 | tablespoon | butter | |
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2 | cups | thinly sliced shallot | |
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3 | cloves | garlic, minced | |
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1 | teaspoon | chopped fresh thyme leaves | |
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1 | can | (10 1/2 ounces) Campbell's Condensed Cream of Mushroom Soup | |
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1 1/2 | cups | milk | |
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2 1/2 | pounds | Yukon Gold potatoes, unpeeled and sliced 1/4-inch thick (about 7 1/2 cups) | |
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1 | cup | shredded Swiss cheese (about 4 ounces) | |
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Heat the butter in a 10-inch cast iron skillet over medium-high heat. Add the shallots, garlic and thyme and cook for 5 minutes or until tender. Season with salt and pepper. Remove the shallot mixture from the skillet.
Stir the soup and milk in a medium bowl.
Heat the oven to 400 degrees F. Layer one-third of the potatoes, overlapping in a circular pattern, in the bottom of the skillet. Season with salt and pepper. Top with half the shallot mixture and 3/4 cup cheese. Top with another one-third of the potatoes and the remaining shallot mixture. Top with the remaining potatoes. Spread the soup mixture over the potatoes. Place the skillet on a rimmed baking sheet.
Bake for 1 1/2 hours or until the potatoes are tender. Sprinkle with the remaining 1/4 cup cheese and bake for another 5 minutes or until the cheese is melted. Let stand for 10 minutes before serving.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/1815/
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