Skinny Scalloped Potatoes

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


  • 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

  1. 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.

  2. Combine Knorr® Cream of Leek Dry Soup Mix, milk, water and thyme.

  3. Arrange a layer of potatoes in baking dish. Pour 1/3 of leek mixture over potatoes; repeat layers twice ending with leek mixture.

  4. Bake covered for 45 minutes. Uncover and bake for 15 minutes or until potatoes are tender and golden brown.

  1. 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.\nEach serving of this dish is low in fat and a good source of vitamin C. *See Nutrition Information for sodium content.

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