Salads & sides

Bacon & Maple Scalloped Potatoes

photo by:kraft

Our search for perfect scalloped potatoes led us down this delicious road. With maple syrup, crispy bacon and a creamy cheese sauce, you’ll be glad we followed the signs.

time

prep:

15 min

total:

1 hr 30 min

servings

total:

8 servings, about 1 cup each

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What You Need

red onion, thinly sliced

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1-1/4

cups fat-free reduced-sodium chicken broth

1/2

cup milk

slices OSCAR MAYER Fully Cooked Bacon, chopped

1/4

cup maple-flavored or pancake syrup

lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices

cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Make It

HEAT oven to 400°F.

COOK onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

ADD cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup.

PLACE half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

BAKE 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Substitute

Substitute 1/4 cup OSCAR MAYER Real Bacon Bits or Bacon Pieces for the chopped bacon.

Substitute

Prepare using KRAFT Shredded Cheddar Cheese.

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Oil Artist

posted:10/23/2012

I made this delicious recipe with few changes. I used 6 slices bacon and 2 1/2 lb. russet potatoes sliced 1/4" thick. The sauce was not runny like mentioned by others and next time I will sprinkle the bacon on top instead of mixing in sauce because it bunched up on the tom and I had to spread out so it was evenly balanced. Great dish and will make again and pass on to others.

cmphantom

posted:10/23/2012

With a few tweaks, this is a great recipe. Made for goooooood leftovers too! It was such a hit, I'm planning to make it for Thanksgiving this year, but with more syrup. Be sure you cut the potatoes thin, or it takes too long to cook

dscsf1

posted:6/6/2012

I used real maple syrup and more bacon! Excellent!

laurac67az

posted:5/18/2012

It seemed a little soupy when I put it in the oven, but after baking it came out great. I used the broiler at the end to get a nice brown top. Family loved it.

a cook

posted:4/10/2012

I made this for Easter and it was a hit with my husband and 2 kids. Only later did I realize that I used the entire brick of cream cheese and the recipe called for only half. Maybe that's why I didn't have the soggy potatoes that others experienced. I will definitely make this again and will make a notation on the printed copy to increase the cream cheese to the full 8 oz.

a cook

posted:4/9/2012

Made this recipe for Easter. The taste was OK (not great), but the presentation was a swing and a miss. It turned out really soupy, even after leaving set for 15-20 minutes. If I made again, would reduce the amount of chicken broth and leave out milk altogether.

Colnight

posted:4/8/2012

Made this today for Easter, and it was a huge hit. Only thing is, I would slice the potatoes thinner than what the recipe called for.

a cook

posted:2/21/2012

The bacon and syrup was a perfect combination for this potatoe dish. Will be made again.

cla1094

posted:1/11/2012

It takes a little time to make but it is worth it. Great for family dinners. Will definitely make this again!

ColoradoSnoflake

posted:12/3/2011

Super yummy flavor, sauce was a great consistency.