Potato Gratin

Preheat oven to 425° F (180 °C) and grease shallow 2-qt (2 L) baking dish.

Heat oil in small saucepan over medium-high heat and cook onions, stirring occasionally, until lightly browned, about 2 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until onions are golden, about 2 minutes.

Add milk, butter, Knorr® Bechamel Classic Sauce Mix, and 1 tsp.(5 mL) minced thyme and cook according to package directions. (If sauce is too thick once cooked, add 2 to 3 Tbsp./30 to 40 mL milk to thin sauce to a pourable consistency.)

To assemble gratin, evenly layer 1/3 of the sliced potatoes and half of the sauce in prepared baking dish. Sprinkle evenly with 1/2 cup (125 mL) cheese. Repeat layers once, then top with remaining potatoes. Season, if desired with salt and pepper to taste.

Cover baking dish and bake 40 minutes. Remove from oven, uncover and sprinkle evenly with remaining thyme and remaining 1/3 cup (75 mL) cheese.

Bake uncovered until lightly browned and potatoes are tender when pierced with a knife, about 10 minutes.