Prep time 15 min.

Cook time 1 hr. 15 min.


1 can (14.5oz.) College Inn® Chicken Broth, divided

½ cup diced onion

2 cloves garlic, minced

1 cup low fat milk

3 Tbsps. all-purpose flour

4 cans (14.5oz.ea.) Del Monte® Sliced New Potatoes [or Del Monte® Diced or Whole New Potatoes], gently rinsed and drained

Salt and black pepper, optional

1 Tbsp. chopped fresh basil [or 1 tsp. dried basil]

1 cup shredded Swiss cheese, (4 oz.)

additional fresh basil, optional


  1. Heat oven to 375°F. Coat a 13x9-inch baking dish with non-stick cooking spray.

  2. Bring 1/4 cup broth to a boil in a medium saucepan over high heat; add onion and garlic. Reduce heat to medium, and cook 3 minutes or until onion is tender-crisp.

  3. Whisk milk and flour in a small bowl until well blended; stir in remaining broth. Stir until well blended. Add milk mixture to onion; cook over medium heat 12 minutes or until thickened, stirring frequently.

  4. Place half of potato slices in slightly overlapping pattern in prepared baking dish. Sprinkle lightly with salt and pepper, if desired. Spoon half of broth mixture over potatoes. Sprinkle evenly with half of basil. Repeat layers, cover and bake 30 minutes.

  5. Sprinkle with cheese; bake, uncovered, 30 minutes or until cheese is lightly golden. Garnish with additional basil, if desired.

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