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12 servings, 1/2 cup each
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Prepare using fat-free milk, 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.
I made this recipe and did make a few changes and there were no leftovers! Everyone raved about this dish and asked for the recipe. I used scallions instead of chives, used salt & pepper to taste, russets as that was what I had on hand & more bacon & cheese because who doesn't love them! A total hit & will be a staple in my recipe book. Thank you Kraft for another awesome dish!
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.