Creamy Poblano Cilantro Potatoes

Campbell's Creamy Poblano Cilantro Potatoes Recipe

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.

At a glance


25 min.


1 hr. 45 min.



Servings: about 1/2 cup each

Cook: 5 min.

Bake: 1 hr. 15 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 1/2 pounds potatoes, unpeeled and cut into 1/4-inch thick slices (about 4 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 1/3 cups (1 soup can) milk
1/4 cup chopped fresh cilantro leaves
1 poblano chile, roasted, peeled, seeded and sliced
1 small onion, cut in half and thinly sliced (about 1/4 cup)
1 tablespoon butter, cut into small pieces

How to Make It

  • 1

    Heat the oven to 375°F.  Season the potatoes as desired.

  • 2

    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.

  • 3

    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.

  • 4

    Bake for 1 hour.  Uncover the casserole.

  • 5

    Bake, uncovered, for 15 minutes or until the potatoes are tender and the top is browned.

Full Screen View

  • Ingredient Note: To roast the poblano chile, place the chile onto a baking sheet. Heat the broiler. Broil until the skin of the chile is blackened, turning the chile over every 3 minutes.  Remove the chile to a paper bag. Close the bag and wrap in a clean kitchen towel. Let stand for 10 minutes. Remove the skin and seeds from the chile and slice.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes