Side Dishes

Crowd Pleasing Scalloped Potatoes
SUBMITTED by Nitsie Gleason, Lincoln
“This was a huge hit at Christmas.”

2 (8 oz.) tubs PHILADELPHIA Chive & Onion Cream Cheese Spread
2 cups fat-free reduced-sodium 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 cheese

Heat oven to 400º. 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. Reserve 2 tablespoons 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 the last 10 minutes

Notes: This was a huge hit at Christmas. We had ham with these potatoes and everyone loved it. The next day I cut up some ham and put it in with the leftover potatoes and had another fantastic meal !!!!





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