ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crowd-Pleasing Scalloped Potatoes

Prep time 30 mins
Cook time 1 hr, 30 mins
Yield 18 servings
This easy, feel-good side dish is guaranteed to make guests melt.

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 pounds 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

How to Make It

  1. HEAT oven to 400ºF.

  2. COOK cream cheese spread, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.

  3. 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.

  4. BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon the last 10 min.

  5. Kraft Kitchens Tips

  6. Substitute 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, for the cream cheese spread.