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Crowd-Pleasing Scalloped Potatoes

Prep: 30 min | Total: 2 hours | Servings: 18 servings, 1/2 cup each

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 Cheese

Instructions

  1. Heat oven to 400°F.
  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.