- Prep Time
- 15 mins
- Total Time
- 1 h 30 m
- 1 container
- Sensations by Compliments Butternut Squash Soup
- 625 mL
- 1 lb
- sweet potatoes, peeled, thinly sliced
- 500 g
- 1 lb
- potatoes, peeled, thinly sliced
- 500 g
- onion, thinly sliced
- 1½ cups
- grated Cheddar cheese
- 375 mL
Preheat oven to 375°F (190°C). Spread 1 cup (250 mL) of the soup on the bottom of 9 x 13-in. (23 x 32-cm.) baking dish.
Layer a third of the sweet potato slices, overlapping slightly, onto soup in baking dish. Next layer a third of the potato slices, overlapping slightly, followed by a third of onions, ½ cup (125 mL) soup then ½ cup (125 mL) cheese.
Repeat layers in step 2 twice more, finishing with cheese on the top. Cover dish with aluminum foil. Bake on middle rack, 50 min. to 1 hr. or until potato is tender when pierced with a sharp knife. Uncover and continue baking another 15 min., until cheese is melted and lightly golden.
Remove from oven and let set 5 min. before serving.
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