Crowd Pleasing Scalloped Potatoes

Photo by Nicole S.

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

18

1/2 cup

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

18

servings

Ingredients

  • 1

    tub PHILADELPHIA Chive & Onion Cream Cheese Spread

  • 2

    cups chicken broth

  • 1

    cup milk

  • 10

    slices bacon, cooked, crumbled and divided

  • 4-1/2

    lb. Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices

  • 1

    onion, thinly sliced

  • 1

    cup shredded Colby & Monterey Jack Cheeses

Directions

HEAT oven to 400ºF. 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 13x9-inch baking dish; 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 min.

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