CROWD PLEASING SCALLOPED POTATOES

By heathermcginnis

Got this from a Kraft Kitchens Magazine ...

Ingredients

• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 cups fat-free reduced-sodium chicken broth
• 1 cup milk
• 10 slices OSCAR MAYER Bacon, cooked, crumbled and divided
• 4-1/2 pounds Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices 1 onion, thinly sliced
• 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Preparation

Step 1

Heat cream cheese, milk and broth in saucepan till cheese melted and boiling, stirring constantly.

Reserve 2 tbsp bacon bits.

Layer half of potatoes, onions and baking bits into a 13 x 9 pan. Repeat layers. Pour cream cheese sauce over. Cover.

Bake at 400 degrees for 1 1/2 hours. Uncover during last 10 minutes and top with cheese and remaining bacon bits. Let stand 10 minutes before serving.