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Salads & sides

Fully Loaded Scalloped Potatoes

Fully Loaded Scalloped Potatoes recipe
photo by:kraft
These scalloped baked potatoes really are fully loaded—with crumbled bacon, cheese, sour cream and fresh snipped chives.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
12 servings, 1/2 cup each

What You Need

2
lb.  red potatoes (about 6)
8
slices  OSCAR MAYER Bacon
3
Tbsp.  flour
1
cup  milk
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
Tbsp.  chopped fresh chives, divided
1
cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Make It

COOK potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.

HEAT oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.

POUR into 2-qt. casserole sprayed with cooking spray; top with cheese.

BAKE 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

Kraft Kitchens Tips

Variation
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Food Facts
We precook the potatoes to decrease the baking time, which helps to prevent the white sauce from curdling.
How to Safely Slice the Potatoes
Cut cooked potatoes in half, then place, cut-sides down, and slice as directed. Be sure to cut the slices evenly for uniform baking.
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