Fully Loaded Scalloped Potatoes

By lorik

Ingredients

• 2 lb. red potatoes (about 6)
• 8 slices OSCAR MAYER Bacon
• 3 Tbsp. flour
• 1 cup milk
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 Tbsp. chopped fresh chives, divided
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 12
Preparation time 15mins
Cooking time 90mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.

HEAT oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.

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

BAKE 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.