Your entrée has its work cut out for it if it doesn't want to be overshadowed by this extraordinary scalloped potatoes side dish.
What You Need
Original recipe yields 16 servings
2 Tbsp. butter, divided
1 onion, chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 Tbsp. GREY POUPON Dijon Mustard
1-1/2 lb. red potato es (about 5), peeled, thinly sliced
35 RITZ Cracker s, crushed
1/4 cup KRAFT Grated Parmesan Cheese
2 tsp. chopped fresh parsley
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Let's Make It
Heat oven to 350°F.
Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions; cook 5 to 7 min. or until tender, stirring frequently. Add cream cheese, broth and mustard; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended.
Toss potatoes with cream cheese mixture; spoon into 13x9-inch baking dish sprayed with cooking spray. Melt remaining butter; mix with cracker crumbs, Parmesan and parsley. Sprinkle over potatoes.
Bake 50 min. to 1 hour or until potatoes are tender.
For added color and flavor, substitute 1 sweet potato for 2 of the red potatoes.
Toss sliced potatoes with 1 tsp. lemon juice. Use to assemble recipe as directed. Refrigerate up to 4 hours. When ready to serve, bake, uncovered, in 350ºF oven 1 hour or until potatoes are tender.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* 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.