Scalloped Potatoes

By Blondie

Ingredients

• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 cups fat-free reduced-sodium chicken broth
• 1 cup milk
• 10 slices OSCAR MAYER 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 KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Details

Servings 18
Preparation time 30mins
Cooking time 120mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.