Boil potatoes in 20 min, let cool and peel (can also be prepared in advance). Defrost the buttered vegetables in a bowl (possibly microwave) until the herb butter contained therein melts slightly, stir briefly.
Mix the cream, sour cream, milk and the packet of sauce powder until everything is well mixed. Slice the potatoes, layer in a baking dish, add salt and pepper. Pour the buttered vegetables evenly over the potatoes, pour a little sauce over them and spread a layer of cheese on top. Layer the rest of the potato slices on top, add salt and pepper, pour the rest of the sauce on top and finally sprinkle the cheese on top of the mixture.
Bake in the oven at 175 degrees for about 1 hour until the cheese is well browned.
Serve with roasted turkey escalopes (or meatballs or similar).
This dish is absolutely uncomplicated to prepare and extremely tasty in the end
