Ingredients: (Sweet White Scalloped Potatoes with Parmesan Thyme)
1 can (12 fl. oz.) Evaporated Milk
1 1/2 teaspoons Chicken Flavor Bouillon
1 teaspoon onion powder
1/2 teaspoon dried thyme leaves
4 cups (1 1/2 lb.) potatoes, peeled and cut into 1/4-inch slices
2 cups (1/2 lb.) sweet potatoes or yams, peeled and cut into 1/4-inch slices
1/2 cup (1.5 oz.) Freshly Shredded Parmesan Cheese (5 oz.)
Directions: (Sweet White Scalloped Potatoes with Parmesan Thyme)
Heat evaporated milk, bouillon, onion powder and thyme in large skillet over medium-high heat, stirring occasionally, until mixture comes to a boil and bouillon is dissolved. Add potatoes.
Cook, stirring occasionally, until mixture comes to boil. Cover; reduce heat to low. Cook, rearranging potatoes gently and occasionally, for 35 to 40 minutes or until potatoes are tender. Sprinkle with cheese; serve immediately.
Cooking Tip: For quick and consistently thin potato slices, use the slicing blade of a food processor.