Side Dish

Crowd-Pleasing Scalloped Potatoes

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prep time

30 min

total time

2 hr

makes

18 servings, 1/2 cup (125 mL) each

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kraft

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What You Need

1 tub (250 g) Philadelphia Herb & Garlic Cream Cheese Spread

2 cups 25%-less-sodium chicken broth

1 cup milk

2/3 cup Oscar Mayer Real Bacon Bits, divided

4-1/2 lb. (2 kg) Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices

1 onion, thinly sliced

1 cup Kraft Mozza-Cheddar Shredded Cheese

Make It

HEAT oven to 400ºF.

COOK cream cheese spread, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.

RESERVE 2 Tbsp. bacon bits. Layer half each of the potatoes, onions and remaining bacon bits in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Add cream cheese sauce; cover.

BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon bits for the last 10 min.

kraft kitchens tips

Variation

Prepare using your favourite flavour combinations, such as Philadelphia Roasted Red Pepper Cream Cheese Product and Kraft 4 Cheese Italiano Shredded Cheese.

Shortcut

Omit the onions and prepare using Philadelphia Chive & Onion Cream Cheese Product.

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rating

I've been looking for a homemade (NO GIMICKS) scalloped potato recipe for many years. This is so delicious, versatile and satisfying that I will never search again. I used 1% milk, low fat cream cheese and bouillon crystals to make about 1/2 the suggested broth content. A little season salt (Mrs. Dash) and fresh ground pepper and "OMGGGGGoodness" Raves, Raves, Raves. Thank! Thank! Thank! You. This is a "GOTO" from now until forever.
posted by LadyZara | on 3/24/2013

rating

First time making scalloped potatoes. Reading the reviews, about being runny I only used 1 cup chicken broth and they were fabulous. A crowd pleaser. Will definately make them again.
posted by a cook | on 12/17/2012

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Made this recipe, as is, for the first time for my golf group. There wasn't much left over and I only had 10 people. It was a little runny but the potatoes absorbed some of it after it had been resting a while. Did not affect the flavour....very tasty.
posted by cazgo | on 9/6/2012

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Easy prepare. I used buttermilk instead of milk to give it a slightly more rich flavor.
posted by tkorzeniowski | on 11/13/2011

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1st time making this recipe, turned out very very watery, sauce did not thicken and was way too thin. Would not make this recipe again.
posted by a cook | on 1/23/2011

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this is my 1st time ever making scalloped potatoes, so i have nothing to compare it to, maybe i did it wrong, but it turned out very watery, way too much sauce for my liking, otherwise easy to make
posted by 11babyboo12 | on 1/7/2011

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A winner! These are the best scallop potatoes I've ever made! The whole family enjoyed them.
posted by carebearbc | on 1/2/2011

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I made this dish and as well as the onion , and potatoes I added thinly sliced carrots and green beans to it. Makes it a bit more colorful. The last couple of minutes of cooking Add French's Fried Onions to the top for a extra flavor. Yummy!
posted by a cook | on 12/7/2010

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I made this recipe twice and both times it turned out good. It was easy and tasted great. Recommend this to everyone.
posted by a cook | on 9/30/2010

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This recipe is so good I have made it for supper last weekend and will make more of it to serve for a buffet this month it would be perfect with ham.
posted by gcomito | on 9/8/2010