Bacon & Maple Scalloped Potatoes

Your search for the best-ever scalloped potatoes recipe is over! Here it is—in all its bacon-studded, maple-flavored glory.

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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 potato es (about 8), cut into 1/4-inch-thick slices

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

1. 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.

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

3. 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.

4. Bake 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering for the last 15 min.

Bacon & Maple Scalloped Potatoes

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Instructions

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