Scalloped Potatoes

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What You'll Need

  • 1 10 oz. package Imagine® Condensed  Creme of No Chicken Soup
  • 3/4 cup Imagine® Vegetable Broth
  • 1/4 cup Spectrum Extra Virgin Olive Oil
  • 4 large (8-oz) Idaho potatoes, peeled and sliced thin
  • 2 tablespoons fresh rosemary, rough chopped
  • kosher salt & freshly ground pepper

How to Make

  1. Preheat oven to 375ºF.
  2. Grease a 10 - 12 inch casserole
  3. In a small pot combine Imagine® Condensed  Creme of No Chicken Soup and Imagine® Vegetable Broth
  4. Bring to simmer
  5. Meanwhile, pour a drizzle of Spectrum Extra Virgin Olive Oil onto the bottom of the greased casserole and layer in the potato slices.
  6. Pour on about 2 ounces of Imagine® Condensed  Creme of No Chicken Soup.
  7. Sprinkle on some rosemary, salt & pepper
  8. Repeat the layers of olive oil, potato, soup, rosemary and seasoning until all the potatoes are used up.
  9. Bake for 40 minutes until golden brown and bubbly.
  10. Allow to rest for 10 - 15 minutes before slicing.