Potato Au Gratin
Ingredients
| 4 |
baking potatoes, peeled, sliced into rounds 1/8” thick |
4 |
| 3 cups |
Creamy Potato Leek Soup |
680g |
| 2 tbsp |
Spectrum canola oil |
30ml |
| 1 1/4 cups |
bread crumbs |
340g |
| 2 tbsp |
fresh chopped parsley |
30ml |
| 1 1/4 cups |
grated cheddar cheese (optional) |
340ml |
| Salt and pepper to taste |
Instructions
- Preheat oven to 400 F.
- Cook potatoes in salted water until tender, about 8-10 minutes.
- Drain and cool.
- Oil a 7” x 10” oven-safe baking dish. Arrange cooled potatoes in the oiled dish.
- Sprinkle on salt and pepper. Pour Creamy Potato Leek Soup over the potatoes.
- Cover potatoes with cheese and garnish with bread crumbs and chopped parsley.
- Bake in 400 oven until bubbling and lightly browned on top, about 25 minutes.
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