Scalloped Potatoes Recipe - Kraft Recipes Top
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Scalloped Potatoes Recipe

Prep Time
15
min.
Total Time
1
hr.
30
min.
Servings

12 servings

Amp up the cheese factor with this Scalloped Potatoes Recipe. Bring together melty PHILLY Cheese and grated Parm in this creamy, cheesy dish.

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What You Need

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Make It

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  • 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 completely melted and sauce 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 for the last 15 min.

Special Equipment Needed

Size Wise

Since this layered potato side dish makes 12 servings, it's the perfect dish to serve at your next brunch.

Substitute

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

Two-Tone Scalloped Potatoes

Prepare as directed, substituting sweet potatoes for half the Yukon gold potatoes.

How to Purchase Potatoes

Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.

Substitute

Prepare using KRAFT Shredded Cheddar Cheese.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 160
Total fat 7g
Saturated fat 4.5g
Cholesterol 25mg
Sodium 180mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 3g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I made this delicious recipe with few changes. 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.
Date published: 2012-10-23
Rated 4 out of 5 by from I made this for Easter and it was a hit with my husband and 2 kids. 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.
Date published: 2012-04-10
Rated 2 out of 5 by from Made this recipe for Easter. 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.
Date published: 2012-04-09
Rated 4 out of 5 by from With a few tweaks, this is a great recipe. 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
Date published: 2012-10-23
Rated 4 out of 5 by from It seemed a little soupy when I put it in the oven, but after baking it came out great. 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.
Date published: 2012-05-18
Rated 5 out of 5 by from Made this today for Easter, and it was a huge hit. 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.
Date published: 2012-04-08
Rated 4 out of 5 by from It takes a little time to make but it is worth it. It takes a little time to make but it is worth it. Great for family dinners. Will definitely make this again!
Date published: 2012-01-11
Rated 5 out of 5 by from The bacon and syrup was a perfect combination for this potatoe dish. The bacon and syrup was a perfect combination for this potatoe dish. Will be made again.
Date published: 2012-02-21
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