Skinny Scalloped Potatoes

Sliced potatoes are baked with cream of leek soup and thyme until tender and golden for a side dish low in fat and a good source of vitamin C.

60 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

1 package Knorr® Cream of Leek Dry Soup Mix
1 cup (250 mL) 2% milk
1/2 cup (125 mL) water
1/4 tsp. (1 mL) dried thyme leaves, crushed
2 lbs. (1 kg) russet potatoes

Preheat oven to 375°F ( 190˚C ). Lightly grease a 2-L shallow baking dish; set aside. Peel and slice potatoes to 3 mm thick.
Combine Knorr® Cream of Leek Dry Soup Mix, milk, water and thyme.
Arrange a layer of potatoes in baking dish. Pour 1/3 of leek mixture over potatoes; repeat layers twice ending with leek mixture.
Bake covered for 45 minutes. Uncover and bake for 15 minutes or until potatoes are tender and golden brown.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	180.0
Calcium (g)	8.0 %
Carbohydrates (g)	37.0 g
Fat (g)	1.0 g
Fiber (g)	3.0 g
Iron (g)	8.0 %
Protein (g)	6.0 g
Saturated Fat (g)	0.5 g
Sodium (g)	490.0 mg
Sugar (g)	6.0 g
Trans Fat (g)	0.0 g

Tip: Pair each serving of this dish with one Knorr® Grilled Herb-Rubbed Citrus Chicken Breast and 1 cup of steamed broccoli.
Each serving of this dish is low in fat and a good source of vitamin C. *See Nutrition Information for sodium content.