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

Prep

25 min.

Total

1 hr. 45 min.

Serves

8

Servings: about 1/2 cup each

Cook: 5 min.

Bake: 1 hr. 15 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

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What You'll Need

1 can (10 3/4 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
to taste Salt and cracked black pepper
1 1/2 pounds potatoes, unpeeled and cut into 1/4-inch thick slices (about 4 cups)
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.

  • 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.  Season with the salt and black pepper.

  • 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.

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  • 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.
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RID#61398

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