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    Bacon & Maple Scalloped Potatoes

    Source of Recipe

    Kraft Foods

    Recipe Introduction

    This looked so good that I am giving it a try for Easter 2012 dinner.

    Recipe Link:

    List of Ingredients

    1 red onion, thinly sliced

    4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

    1-1/4 cups fat-free reduced-sodium chicken broth

    1/2 cup milk

    3 slices OSCAR MAYER Fully Cooked Bacon, chopped

    1/4 cup maple-flavored or pancake syrup

    2 lb. Yukon gold potatoes (about 6), cut into

    1/4-inch-thick slices

    1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA


    HEAT oven to 400F.

    COOK onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

    ADD cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup.

    PLACE half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

    BAKE 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.




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