Sweet Potato, Potato & Squash Gratin

Prep time: 15min
Total time: 150min
Serves: 8
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
1 1/2 cups
grated Cheddar cheese
375 mL
Per serving (1/8 of the recipe):
7 g
saturated fat
4 g
27 g
8 g
6 g
20 mg
3 g


  1. 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.

  2. 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, 1/2 cup (125 mL) soup then 1/2 cup (125 mL) cheese.

  3. 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.

  4. Remove from oven and let set 5 min. before serving.