- 8
Ingredients
- 4 1/2 cups water, divided
- 2 1/2 cups whole milk, divided
- 5 tablespoons butter, divided
- 1 (4.8-ounce) box sour cream and chives instant mashed potatoes, Betty Crocker®
- 1/2 cup real bacon bits, Oscar Mayer®
- 1 (4.9-ounce) box scalloped potatoes, Betty Crocker®
Preparation
Step 1
Preheat oven to 400°. Spray a 2-quart baking dish with nonstick cooking spray.
In a medium saucepan, combine 2 cups water, 2 cups milk, and 3 tablespoons butter. Cook over medium-high heat just until mixture starts to boil. Remove from heat, and add instant mashed potatoes, stirring until blended. Stir in bacon bits, and spoon mashed potato mixture into prepared dish.
In a medium saucepan, combine remaining 2 1/2 cups water, 1/2 cup milk, and 2 tablespoons butter. Cook over medium-high heat just until mixture starts to boil. Add scalloped potatoes, stirring until combined. Cover, reduce heat to medium-low, and simmer for 10 minutes. Uncover, and simmer for 5 to 8 minutes longer, or until sauce thickens slightly. Carefully spread scalloped potato mixture over mashed potatoes.
Bake at 400° for 15 to 20 minutes, or until bubbly and starting to brown.