Bacon and Maple Scalloped Potatoes

By amberwherley

Ingredients

• 1 red onion, thinly sliced
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 1/2 cup milk
• 3 slices OSCAR MAYER Fully Cooked Bacon, chopped
• 1/4 cup maple-flavored or pancake syrup
• 2 lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Details

Servings 8
Preparation time 15mins
Cooking time 105mins

Preparation

Step 1

HEAT oven to 400°F.

COOK onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

ADD cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup.

PLACE half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

BAKE 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.

Kraft Kitchens Tips
Size-WiseEnjoy your favorite foods while keeping portion size in mind.
SubstituteSubstitute 1/4 cup OSCAR MAYER Real Bacon Bits or Bacon Pieces for the chopped bacon.
SubstitutePrepare using KRAFT Shredded Cheddar Cheese.