Potato and Mushroom Bake with Migneron De Charlevoix Cheese Recipe - Cook With Campbells Canada

Ingredients

• 1 tbsp 15 mL butter
• 1 clove garlic, finely chopped
• 1 package (8 oz/227 g) mushrooms, chopped
• 1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
• 1 cup 250 mL whole milk
• 6 cups 1.5 L peeled, sliced yellow-fleshed potatoes
• 2 tbsp 30 mL chopped fresh chives
• 1/3 tsp 2 mL grated nutmeg
• 1/4 tsp 1 mL ground black pepper
• 4 oz 113 g Migneron De Charlevoix cheese, thinly sliced
• 1/4 cup 60 mL hazelnuts