Skip the cream and make your favorite gratin recipes with flavorful soup instead! Thanks to Amy's Kitchen for sponsoring this recipe and video.
- 3 medium sweet potatoes, thinly sliced
- 3 medium yukon gold potatoes, thinly sliced
- 2 cans Amy’s Kitchen Butternut Squash Soup
- 1 garlic clove, minced
- Pinch of nutmeg
- 2 teaspoon fresh thyme leaves, divided
- Olive oil, as needed
- Salt and freshly ground black pepper
- 1/ 2 cup chopped almonds
- 1 tablespoon nutritional yeast
- Fresh chives, for garnish
Preheat the oven to 400˚F.Add the soup to a small saucepan and place over medium heat. Add garlic, nutmeg and 1 tsp of thyme leaves. Cook until soup simmers, then reduce heat and cook for about 5 minutes, or until thickened slightly.
Add half of soup the the bottom of a 10 inch skillet. Arrange the potatoes around the skillet, then drizzle with olive oil and season with salt, pepper and remaining thyme. Drizzle the remaining soup on top (you may not need to use it all, but you want to coat every slice of potato).
Cover with foil, then place in the oven and bake for about 30 minutes, or until the potatoes are tender. Meanwhile, combine the chopped almonds and nutritional yeast in a small bowl. After 30 minutes of baking (make sure the potatoes are almost cooked through by testing with the tip of a paring knife), top the potatoes with the almond and nutritional yeast mixture and return to the oven. Bake for an additional 8-10 minutes, or until the almonds are toasted.
Garnish with fresh chives and serve.