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):

calories

200

fat

7 g

saturated fat

4 g

carbs

27 g

sugar

8 g

protein

6 g

cholestrol

20 mg

fibre

3 g

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