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Festive Potato and Mushroom Bake with Migneron De Charlevoix Cheese
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| Prep Time: 15 min Cook Time: 90 min Ingredients | |
| 1 tbsp (15 mL) | butter |
| 1 clove | garlic, finely chopped |
| 1 pkg (8 oz/227 g) | mushrooms, chopped |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup | |
| 1 cup (250 mL) | whole milk |
| 6 cups (1.5 L) | peeled, sliced yellow-fleshed potatoes |
| 2 tbsp (30 mL) | chopped fresh chives |
| 1/3 tsp (2 mL) | grated nutmeg |
| 1/4 tsp (1 mL) | ground black pepper |
| 4 oz (125 g) | Migneron De Charlevoix cheese, thinly sliced |
| 1/4 cup (60 mL) | chopped hazelnuts |
Directions
1. Brush shallow 2 qt (2 L) baking dish with small amount of butter. Sprinkle with garlic.
2. Heat remaining butter in large skillet at medium heat. Add mushrooms and sauté for 5 minutes. Set aside. Reduce heat to medium.
3. Combine soup and milk in saucepan and heat to just below boil and until slightly thickened, stirring constantly. Set aside.
4. Arrange potatoes evenly in baking dish. Season with chives, nutmeg and pepper. Add sautéed mushrooms and pour hot soup mixture over top.
5. Bake covered at 350°F (160°C) until potatoes are tender – about 1 hour. Remove cover, add cheese slices and sprinkle with hazelnuts.
6. Bake until top is golden – about 20 minutes. Let stand 10 minutes.
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