Easy Cheesy Scalloped Potatoes

By carol gorman

Ingredients

• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/2 cup light sour cream
• 1 cup 25%-less-sodium chicken broth
• 3 lb. (1.4 kg) red potatoes (about 9), thinly sliced
• 1 cup frozen peas
• 3/4 cup chopped deli smoked ham
• 2 cups Kraft Shredded Marble Cheddar Cheese, divided

Preparation

Step 1

Heat oven to 350°F.

Mix cream cheese spread and sour cream in large bowl until blended; gradually stir in chicken broth. Add potatoes, peas, ham and 1-3/4 cups cheddar; mix lightly.

Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining cheddar.

Bake 1 hour or until potatoes are tender and heated through.