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12 servings, 1/2 cup each
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Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
We precook the potatoes to decrease the baking time, which helps to prevent the white sauce from curdling.
Cut cooked potatoes in half, then place, cut-sides down, and slice as directed. Be sure to cut the slices evenly for uniform baking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe would have been on the bland side had I not altered it. I added salt & pepper to the potatoes, cooked 10 slices of bacon instead of 8, and also added cheese to the potato mixture as well as on top. It was good, but if I had not made these changes, it would have been pretty bland and boring.
This is so good and easy to make.
Turned out pretty yummy but I think next time I'll slice the potatoes first (like my other scallop recipe says) & use russet potatoes. I just prefer the texture.