1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1 can (14.5 oz.) chicken broth
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 Tbsp. chopped fresh parsley
2 lb. red potatoes (about 6), peeled, thinly sliced
Instructions
HEAT oven to 350ºF.
COOK onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cooking creme, broth, 1 cup cheese and parsley; mix well. Remove from heat. Gently stir in potatoes
SPOON into 13x9-inch baking dish sprayed with cooking spray.
BAKE 45 min. Top with remaining cheese; bake an additional 10-15 min. or until potatoes are tender. Let stand 5 min. before serving.
Originally Submitted
3/28/2012
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