Bacon and Maple Scalloped Potatoes

By cmschnettler

Ingredients

• 1/2 red onion, thinly sliced or 3 green onions, chopped
• 8 oz.PHILADELPHIA Cream Cheese, cubed
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 3/4 cup milk
• 3 slices OSCAR MAYER Fully Cooked Bacon, chopped
• 1/4 cup maple-flavored or pancake syrup (optional)
• Salt & pepper to taste
• 1-2 Tbs. Penzey's Sunny Paris
• 1 tsp. granulated garlic
• 2 lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
• 1 &1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided

Details

Servings 8
Preparation time 15mins
Cooking time 105mins
Adapted from keyingredient.com

Preparation

Step 1

HEAT oven to 400°F.

Add cream cheese, broth and milk to to small pan; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in syrup, if using.

PLACE half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with onions and 1/2 of shredded cheese. Sprinkle with seasonings. Top with remaining potatoes and pour cream cheese sauce over; cover.

BAKE 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.

Kraft Kitchens Tips:
Substitute 1/2 cup OSCAR MAYER Real Bacon Bits or Bacon Pieces for the chopped bacon.
Substitute KRAFT Shredded Cheddar Cheese.