Sides (Cheddar-Jalapeno Scalloped Potatoes)

By chefbobby

Ingredients

• 2 lb. baking potatoes (about 6)
• 3 Tbsp. flour
• 1 cup milk
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 jalapeño pepper, chopped
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Preparation

Step 1

HEAT oven to 350°F.

COOK potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.

WHISK flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.

POUR into 2-qt. casserole sprayed with cooking spray; top with cheese.

BAKE 25 to 30 min. or until heated through.