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Skinny Scalloped Potatoes

Flavourfully Wholesome
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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories180
Total Fat1g
Saturated Fat0.5g
Trans Fat0g
Cholesterol5mg
Sodium490mg
Total Carbs37g
Dietary Fiber3g
Sugars6g
Protein6g
Calcium8%
Iron8%
Vitamin C45%
Vitamin A0%

  • 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.