Crispy bacon and cheesy potatoes get together to make an au gratin side dish that will get rave reviews.
What You Need
Original recipe yields 16 servings
2-1/2 lb. baking potato es (about 8)
1/4 cup butter
1 small red onion, chopped
1/4 cup flour
1/2 tsp. garlic powder
1/2 tsp. paprika
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Four Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup KRAFT Shredded Parmesan Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
Melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour, garlic powder and paprika; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.
Serve this tasty potato side dish with a mixed green salad or hot steamed vegetable, and a serving of cooked lean meat, poultry or fish.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
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.