LIGHT SCALLOP POTATOES

Ingredients for 6 people

1 kg (2 lb.) Russet potatoes

1 sachet of Knorr® Leek Soup Mix

1 cup (250 ml) of milk 2%

1/2 cup (125 ml) of water

1/4 c. dried thyme leaves, crushed

Preparation

1. Preheat the oven to 190 ° C (375 ° F). Lightly grease a 2-liter shallow baking dish; book. Peel and slice potatoes in 1/8 inch slices.
2. Combine soup mix, milk, water and thyme.
3. Arrange potatoes in layers in the baking dish. Pour one-third of the leek mixture over the potatoes; repeat two more layers; top with the leek mixture.
4. Cook covered for 45 minutes. Remove the lid. Cook for 15 minutes.