2 lbs. russet potatoes, (about 4 large), very thinly sliced
1/2 stick sweet butter, (2-oz.), melted
1 1/2 cups Imagine® Organic Light in Sodium Red Bliss Potato Soup
1 cup parmesan cheese, divided
1/4 cup chives, chopped
3 tbsp. breadcrumbs
freshly ground black pepper
How to Make
In a greased 13-inch oven-proof casserole dish, alternate three layers of the sliced potatoes, butter, Imagine® Organic Light in Sodium Red Bliss Potato Soup, 3/4 cup of the parmesan cheese and chives.
Top the final layer with the breadcrumbs and remaining parmesan cheese.
Top with freshly ground black pepper.
Bake in a pre-heated 375° F oven for 40 - 50 minutes until fork tender.
Allow to rest for 15 minutes before cutting and serving.