Amp up the cheese factor with this Scalloped Potatoes Recipe. Bring together melty PHILLY Cheese and grated Parm in this creamy, cheesy dish.
What You Need
Original recipe yields 16 servings
1/4 cup butter
1 small onion, finely chopped
1/4 cup flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 tsp. black pepper
2-1/2 lb. red potatoes (about 8), thinly sliced
2 Tbsp. KRAFT Grated Parmesan Cheese
1 green onion, sliced
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375ºF.
Melt butter in large nonstick skillet on medium heat. Add onions; cook 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.
Layer potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.
Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Sprinkle with onions.
Prepare using KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* 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.