 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
Ingredients:
1tub (8 oz.) philadelphia chive & onion cream cheese spread |
2cups fat-free reduced-sodium chicken broth |
1cup milk |
10slices oscar mayer bacon, cooked, crumbled and divided |
4-1/2lb. yukon gold potatoes (about 12), cut into 1/4-inch-thick slices |
1 onion, thinly sliced |
1cup kraft 2% milk shredded colby & monterey jack cheeses |
Directions:
1. HEAT oven to 400ºF.
2. COOK first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk.
3. RESERVE 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish; repeat layers. Add cream cheese sauce; cover.
4. BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 min.
|
|