bumma gets fimbled 2014

Eric H
Eric H
48
0
Published 2016-02-20
INGREDIENTS
1 package Cream of Leek Dry Soup Mix
1 cup 2% milk
1/2 cup water
1/4 tsp. dried thyme leaves, crushed
2 lbs. russet potatoes
DIRECTIONS
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 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.
Tip: Pair each serving of this dish with one 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.
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