Sweet Potato, Potato & Squash Gratin

  • Prep Time 15 min
  • Total Time 1 h 30 min
  • Serves: 8

Ingredients

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

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Spread 1 cup (250 mL) of the soup on the bottom of 9 x 13-in. (23 x 32-cm.) baking dish.

  • Step 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, ½ cup (125 mL) soup then ½ cup (125 mL) cheese.

  • Step 3

    Repeat layers in step 2 twice more, finishing with cheese on the top. Cover dish with aluminum foil. Bake on middle rack, 50 min. to 1 hr. or until potato is tender when pierced with a sharp knife. Uncover and continue baking another 15 min., until cheese is melted and lightly golden.

  • Step 4

    Remove from oven and let set 5 min. before serving.

Nutrition Facts

  • Nutrition Description Per serving (⅛ of the recipe):
  • Calories 200
  • Fat 7 g
  • Saturated Fat 4 g
  • Carbs 27 g
  • Sugar 8 g
  • Protein 6 g
  • Cholesterol 20 mg
  • Fibre 3 g