Creamy Scalloped Potatoes

Scalloped potatoes get their creaminess from a blend of Parmesan and Gruyere cheeses, and CAMPBELL’S® Condensed Low Fat Cream of Celery Soup.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now
CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

You select your ingredients with care. Select your broth the same way.
- No artificial colours or flavours
- Prepared in Canada
- Fat free
- Seasoned to perfection for a rich, authentic chicken flavor
- Campbell's - #1 selling broth in Canada! VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) minced garlic
  • 1 onion, finely diced
  • 2 tbsp (30 mL) fresh thyme leaves, finely chopped
  • 1 tbsp (15 mL) ground black pepper
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1 1/2 cups (375 mL) CAMPBELL’S® Ready to Use Chicken Broth
  • 2 cups (500 mL) shredded Gruyère cheese
  • 1/4 cup (60 mL) Parmesan cheese
  • 1/2 tsp (3 mL) nutmeg
  • 4 lb (1.82 kg) Yukon gold potatoes, peeled and thinly sliced (about 8 medium)
  • 1/4 tsp (1 mL) salt

Directions

  1. Preheat oven to 375°F (190°C). Melt butter in a saucepan set over medium. Add onion, thyme and garlic. Cook for 5 minutes or until softened. Stir in soup, broth, black pepper, nutmeg and salt. Bring to a simmer.
  2. Meanwhile, layer one-third of the potatoes, overlapping slightly, in a greased 9x13-inch (3 L) baking dish. Sprinkle with 1/3 cup (75 mL) Gruyere cheese and top with one-third of the broth mixture. Repeat the layers twice.
  3. Press down on the potatoes to make sure they are immersed in liquid. Sprinkle the remaining Gruyere cheese and Parmesan cheese on top. Cover the surface directly with parchment paper then cover the pan with aluminum foil and place on baking sheet.
  4. Bake for 60 minutes; remove aluminum foil and parchment paper. Bake for an additional 60 minutes or until potatoes are tender and cheese has browned. Let stand for 10 minutes before serving.

Recipe tips

Substitute Cheddar cheese or Gouda for the Gruyere, if desired.

Ratings & Reviews

(4)
  • Peter R.

    December 12, 2017

    Switch Cream of Celery for Cream of Bacon

    We switched the soup to Campbell's Cream of Bacon condensed soup to give it a smokey bacon flavor and it turned out awesome. We couldn't find the gruyere cheese so we used herb & garlic cheddar cheese instead. The family loved it.

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    (1) (0)
  • DJ H.

    January 11, 2016

    Rating by DJ

    This rating was left without a review.

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    (0) (0)
  • Cheryl B.

    May 3, 2014

    Rating by Cheryl

    This rating was left without a review.

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    (0) (0)
  • Mikes D.

    February 10, 2014

    Rating by Mikes

    This rating was left without a review.

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    (0) (0)

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 320
Fat 13 g
Sodium 530 mg
Carbohydrate 36 g
Dietary Fibre 3 g
Protein 15 g
Calcium 30 %DV
  • Excellent source of calcium
  • Source of fibre

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