These scalloped potatoes are baked until the creamy, garlicky sauce is hot and bubbly. If you're looking for a crowd-pleasing side—this is it!
What You Need
Original recipe yields 8 servings
3 lb. baking potato es (about 6), peeled, very thinly sliced
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup milk
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
2/3 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Heat oven to 350ºF.
Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Peel and slice potatoes.
Whisk cream cheese spread, milk, garlic powder and pepper until blended. Layer half each of the potatoes, cream cheese mixture and Parmesan in shallow 2-qt. casserole sprayed with cooking spray; repeat layers.
Bake 30 min. or until sauce is hot and bubbly.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Cut 4 green onions into thin slices. Reserve 2 Tbsp.; toss potatoes with remaining onions before layering in casserole dish as directed. Sprinkle remaining on top for garnish.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 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.