POTATO AU GRATIN
Servings: 4-5

4 baking potatoes, peeled, sliced into rounds 1/8” thick
3 cups Creamy Potato Leek Soup
salt and pepper to taste
2 Tbsp. canola or safflower oil
1 1/2 cups dry seasoned bread crumbs
2 Tbsp. fresh parsley, chopped
1 1/2 cups grated cheddar cheese (optional)

Preheat oven to 400F. Oil a 7x10-inch oven-safe baking dish.

Cook potatoes in salted water until tender, about 8–10 minutes. Drain and cool.

Arrange the cooled potatoes in the oiled baking dish. Sprinkle on salt and pepper to taste. Pour Creamy Potato Leek Soup over the potatoes.

Cover potatoes with cheese and garnish with bread crumbs and chopped parsley.

Bake in 400F oven until bubbling and lightly browned on top, about 25 minutes.