- 12
- 15 mins
4.6/5
(12 Votes)
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
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.
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