Butternut Squash and Potato Gratin

Butternut Squash and Potato Gratin
Total Time

80 min.

Serving & Size

4 oz / 115 mL

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Campbell's® Butternut Squash Soup, potatoes, cream and Parmesan are layered and roasted to create this rich, indulgent side dish.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell's® Butternut Squash Soup* (1 tub)
1.8 kg
4 lbs

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

Russet Potatoes, sliced 2 kg 4 1/2 lbs
Parmesan Cheese 100 g 3 1/2 oz
Heavy Cream 2 kg 4 1/2 lbs
Salt and Pepper
Breadcrumbs 500 g 1 lb
1. Defrost soup in refrigerator overnight. 2. Grease a full steam table pan with oil or butter. 3. Spread a layer of Soup on bottom of pan.
4. Top with a layer of potatoes and sprinkle with 1/3 parmesan and 1/3 of the cream—season with salt and pepper.
5. Repeat with 2 more layers.
6. Top with bread crumbs and bake at 350ºF (170C) for 1 hour or until potatoes are soft and top is browned.

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