Potatoes - Scalloped Potatoes for a crowd

By á-47

Ingredients

• 1 tub (8 oz) Philadelphia Chive and Onion Cream Cheese Spread
• 2 cups chicken broth
• 1 cup milk
• 10 slices bacon, cooked, crumbled and divided
• 4 1/2 lg. Yukon gold potatoes (about 12) cut into 1/4" thick slices
• 1 onion, thinly sliced
• 1 cup shredded Colby & Monterey Jack Cheeses

Preparation

Step 1

Heat oven to 400 degrees.

Cook first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk.

Reserve 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 9x13 pan; repeat layers. Add cream cheese sauce; cover.

Bake 1 1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 minutes.