Fully Loaded Scalloped Potatoes

By melanieroe

prep: 15 min
total: 1 hr 30 min
servings total: 12 servings, 1/2 cup each

nutritional info per serving



Calories

170


Total fat

9 g


Saturated fat

5 g



Cholesterol

30 mg


Sodium

190 mg


Carbohydrate

16 g



Dietary fiber

1 g


Sugars

2 g


Protein

6 g



Vitamin A

6 %DV


Vitamin C

6 %DV


Calcium

10 %DV



Iron

4 %DV

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

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.



Kraft Kitchens Tips




Variation

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.

Food Facts

We precook the potatoes to decrease the baking time, which helps to prevent the white sauce from curdling.

How to Safely Slice the Potatoes

Cut cooked potatoes in half, then place, cut-sides down, and slice as directed. Be sure to cut the slices evenly for uniform baking.